This dish brings together Japanese and Italian flavors with a velvety umami-rich sauce that clings onto each noodle. Fragrant basil and red pepper flakes lend brightness and just a touch of heat. You’ll be sopping sauce with extra linguine, or even your fingers, because it’s just that addictive. Also, just between us: miso is our secret ingredient for reinvigorating pantry meals. It’s sweet and salty, and just a tablespoon can go a long way. Cook, relax and enjoy!
What you’ll need:
2 large cloves 1 shallot 3.5 oz shiitake mushrooms 0.5 oz fresh basil sprigs 8 oz linguine 3 tablespoons butter ¼ teaspoon red pepper flakes 2 tablespoons white miso paste (shiro miso) 4 oz baby spinach, flat leaf 2 teaspoons toasted sesame seeds coarse salt
large pot colander skillet
- Prep vegetables
Peel and finely chop garlic. Remove ends from shallot, cut in half, peel then thinly slice. Remove shiitake stems then thinly slice. Remove basil leaves from sprigs.
- Cook pasta
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9 minutes. Drain reserving ¾ cup pasta water.
- Sauté aromatics
Meanwhile, melt the butter in a skillet over medium-high heat. Add garlic and shallot and cook, stirring often, until light golden brown, about 1 minute.
- Brown mushrooms
Add shiitakes, ¾ teaspoon salt and red pepper flakes (use ½ the amount for less heat) and cook until shiitakes start to brown, about 3 minutes.
- Make sauce
Add miso paste and pasta water. Simmer until reduced by half, about 2 minutes.
- Combine with pasta
Add the spinach and cook until wilted, about 30 seconds. Then toss in pasta and basil leaves and simmer until the sauce coats the pasta, about 1 minute. Sprinkle with sesame seeds. Enjoy!