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1
Preheat the oven to 375F.
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2
Put a large pot of heavily salted water on to boil.
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3
If the mushrooms are big, tear them into large bite-sized pieces.
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4
(Theyll shrink once theyre cooked, so dont make them too small.)
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5
Heat a large saute pan over high heat for 2 minutes.
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6
Swirl in 2 tablespoons olive oil, and wait a minute.
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7
Add 1 tablespoon butter, and when it foams, scatter half the mushrooms into the pan.
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8
Season with 1/2 teaspoon salt and a healthy pinch of pepper.
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9
Saute the mushrooms about 5 minutes, stirring occasionally, until they are tender and a little crispy.
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10
(The cooking time will depend on the particular mushrooms you use.)
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11
Transfer the cooked mushrooms to a plate, and repeat with the second half of the mushrooms.
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12
While the mushrooms are cooking, toss the breadcrumbs with 1 tablespoon olive oil, spread them on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until golden brown.
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13
Drop the pasta in the boiling salted water, and cook the noodles until al dente.
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14
(Reserve 1 1/2 cups pasta water if using.)
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15
While the pasta is cooking, return the mushroom pan to the stove over medium-high heat.
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16
Swirl in 2 tablespoons butter, and when it foams, add the shallots, garlic, and thyme.
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17
Cook a minute or two, and add the cooked mushrooms and shell beans.
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18
Cook 3 to 4 minutes, stirring to combine well.
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19
Pour in 1 cup of the stock or pasta water, and add the cooked pasta to the pan.
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20
Toss gently, using tongs and a wooden spoon, and cook 3 to 4 minutes to coat the pasta with the juices.
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21
Taste for seasoning.
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22
Add more stock or pasta water if the noodles seem dry.
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23
Remember, the pasta will keep absorbing liquid, so make sure its juicy enough when you plate it.
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24
Quickly toss in the spinach and chopped parsley.
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25
Transfer the pasta to a large warm platter.
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26
Using a vegetable peeler, shave some Parmigiano-Reggiano over the top, and shower the dish with the toasted breadcrumbs.
