Spaghetti with oysters

Mushrooms, gr 300	Minced parsley, a spoonful
Oil, as much as needed	Lemon juice, some drops
Salt and pepper, as much as needed	Spaghetti, gr 500

Preparation 

Take 300 grams of mushrooms, carefully clean them taking the stems out and cut them in thin slices. Put some oil in a frying pan, cook the mushrooms quickly (just for a few minutes) and complete with salt, pepper, a spoonful of minced parsley, and out of the flame, with some drops of lemon juice. 

Cook 500 grams of spaghetti, drain them and season them with half glass of olive oil, some raw and abundant pepper, possibly grated at the moment to preserve more fragrance. Add the mushrooms already prepared, mix all ingredients again and bring it to the table. The olive oil matches very well and represents a good seasoning. 

Don’t be afraid about the lemon having a stronger taste for the spaghetti. The few drops put in the mushrooms contribute rather to attenuate the taste of the olive oil. At the end, you can also add some extra lemon juice in the spaghettim. However, it depends on the preferences, but the taste of this dish is surely very appetizing. 


Dish

It certainly is a summer, fresh and fragrant dish in contrast with the classical meat sauce, excellent during the cold months but too heavy during the summer. In fact, its vinegary taste of the lemon refreshes our palate. The rather simple execution besides helps the quick preparation of the dish that can be brought in table with little job and in little time. 


Combining wine

This dish needs a dry and young white wine, a little structured, therefore few alcoholic (11-11,5°) pleasantly vinegary which is accompanied very well to the dish and the presence of the lemon.