Ingredients

4 garlic cloves finely chopped
100g/4 oz ham cut into short strips
100g/4 oz shredded chicken
250g Shiitake mushrooms sliced
400ml double cream
500g/1.1lb spaghetti
good dash olive oil
1 tsp salt
freshly ground black pepper
50g/2oz Parmesan cheese freshly grated
1 tbsp fresh parsley finely chopped

Method

1. Bring 4.5litres/8 pints water to the boil in a large saucepan, add the salt and cook ‘al dente’ according to instructions, usually about 8/9 minutes.

2. While the spaghetti is cooking, heat the oil in a large sauté pan and fry the garlic for a couple of minutes. Add the ham and the shredded chicken and continue lightly frying for 3 minutes. Add the mushrooms and saute for 2 minutes. Add the cream, parmesan cheese and ground black pepper.

3. Drain the spaghetti, saving about a little of the water, and tip the pasta into the pan with the sauce. Add the parsley. Toss together briefly, adding a little of the saved pasta water to loosen the sauce. Serves 4. Garnish with a little extra parsley and black pepper.