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 Farfalle Alla Boscaiolo con FunghiSource: Chef Vincent Pecarao, Hyatt Regency Kauai16 oz raw farfalle (bow tie pasta) 24 oz morel mushroom sauce, hot 16 oz asparagus, precooked (cut 1 ½ inches long) 2 oz shallots, minced ¼ oz thyme leaf 6 oz butter 4 ea plum tomato, julienne In a saucepot add one gallon of water. Bring to boiling point, add one teaspoon of salt and stir to dissolve. Add the pasta; mix so it doesn't stick together. Boil for 7 minutes. Strain the water. In a separate saucepot, melt the butter, saute the shallots until tender, add thyme leaf and remainder of ingredients, including the pasta. Adjust seasonings and serve. Morel Mushroom Sauce 8 oz morel mushrooms, julienne 8 oz butter, melted 4 oz shallots 6 oz port wine 10 oz demi-glace (beef reduction sauce) 4 oz tomato paste 1 T thyme leaves, fresh 1 T marjoram leaves, fresh 2 T cornstarch, if needed salt to taste ground black pepper to taste 8 oz heavy cream Saute shallots with butter until tender. Pour the port wine and reduce by 75%. Add demi-glace, tomato paste and herbs, bring to a boil and add the mushrooms. Cook slowly over medium heat for 20 minutes. Add the cream, adjust the seasoning. Note: If you use dried mushrooms, soak overnight in cold water. Wash them very well as they have a tendency to be very dirty with sand. Add cornstarch if you want the sauce to be thicker. Mix cornstarch with 2 oz. of port wine. Serves 4.  Explore more of the "Taste of Hawaii Recipe" Index... Or reserve your table today: Big Island | Kauai | Maui | Oahu |