Mushroom lemon pasta

Cut the oyster mushrooms into bite-sized pieces.

Smash sprouted garlic cloves slightly and pull out the bitter green stem; slice thin and rough chop. Prep the shallots.

Zest and juice the lemons.

Saute the mushrooms in extra virgin olive oil in a non-stick pan until shrunk and golden brown; start the pasta.

Clear a space, add a little oil and saute the shallots, then toss in; add the olives and saute briefly.

Add vermouth.

Clear the centre again, add oil and saute the garlic with the lemon zest; season with salt and pepper.

Add the pasta pulled one to two minutes shy of its cook time, without shaking off much water; add the lemon juice.

Add pasta water and oil a little at a time to emulsify into a sauce.

Toss in the finely grated Parmesan with extra splashes of hot pasta water until smooth and creamy; season to taste.

Finish with more Parmesan and chives.