Asparagus Giovanni

Name: Asparagus Giovanni
Ingredients: 1 lb dried fettuccine or 1 lb other pastas; 1 teaspoon salt; 1 14 lbs asparagus, trimmed and cut in 1-inch lengths; 2 ounces sliced mushrooms or 2 ounces wild mushrooms; 12 cup dry white wine; 14 cup olive oil; 4 garlic cloves, chopped (to taste); 1 teaspoon fennel seed, crushed; 1 pinch dried red pepper flakes; 6 basil leaves, finely chopped; salt & freshly ground black pepper; 2 tablespoons butter; 14 cup grated parmesan cheese (or more) or 14 cup romano cheese (or more)

13 ingredients

9 steps

Ingredients

1 lb dried fettuccine or 1 lb other pastas
1 teaspoon salt
1 14 lbs asparagus, trimmed and cut in 1-inch lengths
2 ounces sliced mushrooms or 2 ounces wild mushrooms
12 cup dry white wine
14 cup olive oil
4 garlic cloves, chopped (to taste)
1 teaspoon fennel seed, crushed
1 pinch dried red pepper flakes
6 basil leaves, finely chopped
salt & freshly ground black pepper
2 tablespoons butter
14 cup grated parmesan cheese (or more) or 14 cup romano cheese (or more)

Directions

1

BRING A LARGE POT of salted water to a boil, add the pasta, and cook until al dente, about 8 to 10 minutes.
2

WHILE THE PASTA is cooking, combine the asparagus, mushrooms, wine, olive oil, garlic, fennel seeds, and pepper flakes in a skillet and bring just to a boil.
3

Reduce the heat and simmer, partly covered, until the asparagus is just tender but still crisp and most of the liquid has evaporated, about 10 minutes.
4

(If the liquid evaporates before the asparagus is cooked, add a tablespoon of water.)
5

When the asparagus is cooked, stir in the basil, adding salt and pepper to taste.
6

WHEN THE PASTA is cooked, drain well and return it to the pot.
7

Add the butter to the hot pasta and toss to coat well.
8

Arrange the pasta on warmed plates and top with the asparagus and sauce.
9

Sprinkle with Parmesan cheese and serve.