Linguine

• 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

1. Clean the peppers; string the snow peas; peel and trim the carrots.
2. Cut the vegetables into matchstick strips, 1/8 by 1/8 by 2 inches.
3. In a large pot of boiling water, cook the pasta.
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. Cook the pasta; drain and add to the vegetables; toss with the remaining 2 tablespoons of butter.
6. At the top of each dinner plate, place an eighth of the linguine and vegetable mixture.
7. Center the tuna below that.
8. Spoon an eighth of the chanterelles over and around the tuna.
9. Garnish the plates with large sprigs of flat-leaf parsley.

red bell pepper, yellow bell pepper, snow peas, carrots, fresh spinach linguine, unsalted butter, parsley

Taken from cooking.nytimes.com/recipes/2717 (may not work)