Creamy mushroom linguine

Method

1. Put a large pan of well salted water on to boil. Meanwhile, put the olive oil in a frying pan and tip in the sliced mushrooms. Add the salt, put over a medium-high heat and fry, stirring regularly, for 10 minutes or until the mushrooms have released their water and are beginning to crisp. Add the dried linguine to the boiling water and cook for 8 minutes, stirring regularly.
2. Add the garlic to the mushrooms, cook for 1 minute, then add the white wine and simmer for 2 minutes. Add the crème fraîche and mustard, bring to a vigorous simmer then season to taste with salt and pepper and keep warm.
3. When the pasta is cooked, reserve a ladle of pasta water, drain, then add the linguine to the mushroom pan. Toss, adding the pasta water as needed to create an emulsion/sauce, then sprinkle over tarragon or parsley to serve.