asparagus giovanni

compliments of:
Giovanni's on Pearl,
Ellensburg, Washington



















1 pound dried fettucine
1 tsp sea salt
1 1/4 pounds, trimmed and cut into 1 inch lengths
1 cup sliced regular or wild mushrooms (about 2 ounces)
1/2 cup dry white wine
1/4 cup olive oil
4 cloves garlic, chopped or more to taste
1 teaspoon fennel seeds, crushed
pinch dried red pepper flakes
6 basil leaves, finely chopped
salt & freshly ground pepper
2 tbls butter
1/2 cup grated Parmesan or Romano cheese

BRING A LARGE POT of salted water to a boil, add pasta, and cook until al dente, about 8 -10 minutes

WHILE PASTA COOKS combine asparagus, shrooms, wine, olive oil, garlic, fennel seeds, and pepper flakes in a saute pan and bring to a boil. reduce the heat adn simmer, partly covered, until asparagus is just tenderbut still crisp and most of the liquid as been absorbed, about 10 mintues. then stir in basil and add salt & pepper to taste.

WHEN THE PASTA is cooked, drain well and return to the pot. ADD the butter to the hot pasta adn toss well to coat. arrange pasta on 4 warm plates and top with the asparagus and sauce, then cheese & serve !