|Dried fettuccine/Other pasta||1 Pound|
|Asparagus||1 1⁄4 Pound, trimmed and cut in 1-inch lengths|
|Sliced mushrooms||2 Ounce (1 Cup, Regular / Wild)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||4 Clove (20 gm), chopped (Or More To Taste)|
|Fennel seeds||1 Teaspoon, crushed|
|Dried red pepper flakes||1 Pinch|
|Basil leaves||6 , finely chopped|
|Freshly ground black pepper||To Taste|
|Grated parmesan cheese/Romano cheese||1⁄2 Cup (8 tbs)|
BRING A LARGE POT of salted water to a boil, add the pasta, and cook until al dente, about 8 to 10 minutes.
WHILE THE PASTA is cooking, combine the asparagus, mushrooms, wine, olive oil, garlic, fennel seeds, and pepper flakes in a skillet and bring just to a boil.
Reduce the heat and simmer, partly covered, until the asparagus is just tender but still crisp and most of the liquid has evaporated, about 10 minutes.
(If the liquid evaporates before the asparagus is cooked, add a tablespoon of water.) When the asparagus is cooked, stir in the basil, adding salt and pepper to taste.
WHEN THE PASTA is cooked, drain well and return it to the pot.
Add the butter to the hot pasta and toss to coat well.
Arrange the pasta on 4 warmed plates and top with the asparagus and sauce.
Sprinkle with Parmesan cheese and serve.