Linguini with Spinach, Mushrooms and Feta

Set a pot of salted water over high heat, bring to a boil, then dump in the linguini.

Whilst that cooks, combine mushrooms, olive oil, garlic and spinach in a large bowl. When pasta is al dente (or as cooked as you like, using the package directions as a guideline), use a slotted spoon to transport noodles directly from the water into the bowl. That way, there’s plenty of moisture to wilt the spinach and tenderize the mushrooms.

After all the pasta is in the bowl, sprinkle on oregano, feta and Parmigiano Reggiano and mix. Ladle in additional pasta water as needed, to complete the wilting, tenderizing and melting-of-feta process. Season with salt and pepper, then mangia!