The Food: Linguine di Venus

INGREDIENTS
1/4 Fresh Lemon
Linguine Fini Pasta
Extra Virgin Olive Oil
Fresh Parsley
Salt & Pepper
Baby Artichokes
Porcini Mushrooms
White Wine
1/2 Cup Chicken Stock
12 Large Shrimp, tails removed

About an hour before cooking, you want to take your dried porcini mushrooms in a half a cup of chicken broth.  

When it is time to cook, boil your water for the pasta.  In a sauce pan heat your olive oil, onions, and after a few minutes when the onions soften, add your garlic and allow to cook for 5 more minutes.  Salt and pepper to taste, and add some white wine to deglaze the pan.  Allow the wine to burn off, and then add in your mushrooms and chicken stock and allow to cook.  Eventually you want to add your baby artichoke hearts, and allow those to cook.

When you add your linquine to the boiling water, you also want to add your shrimp to the pan with the onions and mushrooms.  Once the pasta is done cooking, you want to drain it, and add it to the pan with your sauce, toss and coat pasta thoroughly and serve!

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