Fettuccine with sausages, mushrooms and green olives
- Heat a frying pan and cook sausages until golden brown and cooked through.
- Heat some oil in another frying pan and quickly cook the mushrooms and garlic, then add the parsley, 1 teaspoon of lemon zest, olives and currants.
- Bring a large saucepan of salted water to the boil and cook the fettuccine for 4 to 5 minutes until al dente (just tender to the bite). Drain well.
- Place fettuccine in a large bowl and toss with sausages, mushroom mixture and pine nuts. Drizzle with olive oil.