Pasta Tricolore al Antonia

 

Mushrooms (shitake)

Asparagus (very thin, or just the tips)

Sun-Dried Tomatoes

 Fettucini or Linguini, one pound

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In butter and olive oil, sauté first mushrooms, then asparagus, then sun-dried tomatoes. Add salt and freshly ground pepper. You can deglaze with a good sherry and add a little cream. Or you can just use a lot of olive oil and butter for the sautéing and make more natural. Serve with Parmesan cheese.

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Serves 3-4. Based on a dish served at Antonia's Restaurant in Key West.