Linguine

Directions

1. 1
   Clean the peppers; string the snow peas; peel and trim the carrots.
2. 2
   Cut the vegetables into matchstick strips, 1/8 by 1/8 by 2 inches.
3. 3
   In a large pot of boiling water, cook the pasta.
4. 4
   Melt two tablespoons of butter in a large saute pan and saute the vegetables until al dente, timing the cooking of the vegetables so that they will be almost done when the pasta is cooked.
5. 5
   Cook the pasta; drain and add to the vegetables; toss with the remaining 2 tablespoons of butter.
6. 6
   At the top of each dinner plate, place an eighth of the linguine and vegetable mixture.
7. 7
   Center the tuna below that.
8. 8
   Spoon an eighth of the chanterelles over and around the tuna.
9. 9
   Garnish the plates with large sprigs of flat-leaf parsley.