PASTA-WORLD Issue #49. September 30/98.

• 3 large marjoram sprigs
• 2 bay leaves
• Strip of lemon rind
• 10 ml (2 tsp) coriander seeds
• 150 ml white wine
• 120 ml (4 fl oz) olive oil
• 175 g (6 oz) small button mushrooms, halved
• Salt and pepper
• 250 g (8 oz) fusilli (corkscrews), cooked 'al dente'

To Garnish: Fresh coriander leaves

Put the marjoram, bay leaves, lemon rind and coriander seeds in a pan with the white wine and simmer gently for 10 minutes.
Strain and stir into the oil.
Return to the pan, add the mushrooms and simmer for 4 minutes.
Add salt and pepper to taste and allow to cool.

Toss the mushroom mixture into the warm, drained fusilli.
Serve cold, sprinkled with fresh coriander leaves.