Meet your new late-night supper fix, guaranteed to upset all of Asia and Italy at the same time! Despite what you might think, soy sauce and butter result in an unctuous, rich and salty sauce to be slathered on al dente linguine. To add more creaminess, stir grated Parmesan cheese through the cooked pasta. Don’t skimp on the mushrooms here as they complete the dish.
Serves 4 
15mins 4 1/2 cup Linguine or spaghetti
1 cup Mushrooms, cut thinly
1tbsp Olive oil
3 cloves of garlic, thinly sliced
3tbsp unsalted butter
3 tbsp Soy sauce
Small handful of chives, finely cut
Sea salt and black pepper
350g Linguine or spaghetti
200g Mushrooms, cut thinly
1tbsp Olive oil
3 cloves of garlic, thinly sliced
40g unsalted butter
3 tbsp Soy sauce
Small handful of chives, finely cut
Sea salt and black pepper
Large pan
Large frying pan
