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Print this Recipe    Fiddlehead Linguine

1 pound fiddle-head ferns
1 small onion
1 large portobello mushroom cap
2 toes garlic
half a box of linguine
1 tablespoon olive oil
6 ounces sun-dried tomatoes (approx)
1 tablespoon toasted pinenuts
2 tablespoons parmesan cheese (if not vegan)
salt and pepper to taste

Slice the mushrooms, onions, and sun-dried tomatoes into long strips
and set aside.

Saute in the olive oil the ferns and garlic for about 5 to 10
minutes.

Add the onions and saute until they start to wilt.

Add the mushrooms and sun-dried tomatoes. continue to saute for
another 5 minutes or so.

Season with salt and pepper, toss in the pinenuts, add a splash of
water, reduce heat and cover. let sweat for about 10 minutes (or
so).

During this have the linguine begin to cook so that it is ready
when the veggies are.

In a pasta bowl, add the veggies to the linguine, sprinkle on the
cheese (if not doing it vegan, and toss. serve immediately. (a
basic green salad, french or italian bread, and white wine would
complement it well.)

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