Fat Noodles with Pan-Roasted Mushrooms and Crushed Herb Sauce | Connecticut Public

Ingredients

• Kosher salt; freshly ground pepper
• 6 cloves garlic, (divided)
• 1 lemon
• 1/2 cup extra-virgin olive oil, (divided)
• 1 teaspoon mild chile flakes, (such as Aleppo pepper)
• 1 shallot
• 1 pound maitake mushrooms
• Chunk of Parmigiano, (for grating and serving)
• 2 cups lightly packed herbs (leaves and tender stems), (such as parsley, mint, and/or arugula)
• 2 tablespoons unsalted butter
• 1 pound wide pasta noodles, (such as lasagnette or pappardelle)