Title: Linguine with Escarole
Categories: Pasta Main
Yield: 2 Servings

2	tb	Olive oil
1/2	lb	Mushrooms, rinsed well and sliced
1		Clove garlic, minced
1/4	ts	Crushed dried hot red chilis
3/4	c	Chicken broth
1/2	lg	Dried linguine
3/4	lb	Escarole, rinsed and cut in 1/4" shreds
		Grated parmesan cheese

In a 10 to 12 inch frying pan, combine oil, mushrooms, and garlic. Stir often over high heat until mushrooms lightly brown, about 8 minutes. Add chilis and broth and bring to a boil. Set aside, but keep warm.

Meanwhile, in a 5 to 6 quart pan, bring about 3 quarts water to a boil over high heat. Add linguine and cook until barely tender to bite, 7 to 9 minutes.

When pasta is done, stir escarole into boiling water. Drain pasta and escarole well and pour into a large bowl. Add mushroom mixture and mix. Spoon pasta onto warm plates. Add cheese and salt to taste.

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