Linguine

Name: Linguine
Total time: 20 min
Yield: Eight servings
Cuisine: italian
Ingredients: 1 large red bell pepper; 1 large yellow bell pepper; 1/4 pound fresh snow peas; 1 to 2 medium carrots (scant 1 cup); 1 pound fresh spinach linguine; 4 tablespoons unsalted butter; 8 sprigs flat-leaf parsley

By Marian Burros

Total Time: 20 minutes
Rating: 3(6)
Comments: Read comments

Featured in: FOOD

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Ingredients

Yield:Eight servings

1large red bell pepper
1large yellow bell pepper
¼pound fresh snow peas
1 to 2medium carrots (scant 1 cup)
1pound fresh spinach linguine
4tablespoons unsalted butter
8sprigs flat-leaf parsley

Ingredient Substitution Guide

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Preparation

Step 1
Clean the peppers; string the snow peas; peel and trim the carrots. Cut the vegetables into matchstick strips, ⅛ by ⅛ by 2 inches.
Step 2
In a large pot of boiling water, cook the pasta.
Step 3
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.
Step 4
Cook the pasta; drain and add to the vegetables; toss with the remaining 2 tablespoons of butter.
Step 5
At the top of each dinner plate, place an eighth of the linguine and vegetable mixture. Center the tuna below that. Spoon an eighth of the chanterelles over and around the tuna. Garnish the plates with large sprigs of flat-leaf parsley.