Chop the mushrooms into thin slices. Put them in a deep dish, season them with  olive oil, salt, melt garlic, lemon peel, lemon juice and fresh thyme.

Boil the linguine and keep one glass of water when it stops boiling. Drain the linguine and put them in a platter with the mushrooms.

Mix all ingredients, add some water from the glass you had kept , the parsley, parmesan and pepper. Stir again and serve

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