Linguine

1. 1

   Clean the peppers; string the snow peas; peel and trim the carrots.

2. 2

   Cut the vegetables into matchstick strips, 1/8 by 1/8 by 2 inches.

3. 3

   In a large pot of boiling water, cook the pasta.

4. 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. 5

   Cook the pasta; drain and add to the vegetables; toss with the remaining 2 tablespoons of butter.

6. 6

   At the top of each dinner plate, place an eighth of the linguine and vegetable mixture.

7. 7

   Center the tuna below that.

8. 8

   Spoon an eighth of the chanterelles over and around the tuna.

9. 9

   Garnish the plates with large sprigs of flat-leaf parsley.

No additional tips available.