Cut mushrooms into thin slices. Put in a deep platter, pour in the oil, add salt, garlic molten, the zest and juice of one lemon and fresh thyme.

Boil the linguine and keep some water at the end of cooking in a glass. Drain pasta and immediately throw the dish with mushrooms.

Mix the ingredients well, add a little water to keep in cooking, the chopped parsley, Parmesan and pepper. Stir again and serve.