|Linguini||1 Pound (450 Gram)|
|Butter||45 Milliliter (3 Tablespoon)|
|Garlic||1 Clove (5 gm), finely sliced|
|Mushrooms||250 Milliliter, quartered (1 Cup)|
|Asparagus||120 Milliliter (1/2 Cup)|
|Artichoke bottoms||125 Milliliter, quartered (1/2 Cup)|
– Cook linguini in boiling salted water according to package directions. Rinse under cold running water. Drain and set aside.
– In a skillet, melt butter and saute garlic, mushrooms, asparagus and artichoke bottoms for 3 minutes.
– Add cream of mushroom soup and heat over moderate heat for 10 minutes, stirring constantly. Fold in cooked linguini and stir.