Creamy Mushroom Linguini - an ode to the farmers' market, embodying seasonal markets and winter comfort. These baby shiitakes sparked memories of simple mushroom pasta, made for quiet nights and farm-to-table meals.

I left the littlest mushrooms whole and cut the rest in half so they would be bite-sized and blend in with a twirl of linguine. The mushrooms soak up flavors of garlic and shallot, flavoring the cream wonderfully. I went for the old-style pasta water thickener, using the starchy water to create a richer sauce.

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