Ingredients:
1 lb fiddleheads
6 ounces linguine, uncooked
6 cups water
1 3/4 lbs shrimp, fresh or frozen
1 teaspoon margarine
2/3 cup onions, chopped
1/2 cup green peppers, diced
1/2 lb fresh mushrooms, sliced
1 teaspoon thyme
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon celery seeds
2 tablespoons lemon juice
Directions:
Cut off ends of fiddleheads.
Remove scales and wash thoroughly.
Bring water to a boil in a large saucepan; add shrimp and cook three to five minutes, or until done.
Drain well, and set aside.
Cook fiddleheads in boiling water for ten minutes.
Drain.
Coat a large, nonstick skillet with cooking spray; add margarine.
Heat until margarine melts.
Add onion and green pepper and saute until crisp-tender.
Stir in fiddleheads.
Meanwhile, cook pasta as directed, without salt or oil.
Drain well, set aside and keep warm.
Add sliced mushrooms, thyme, pepper, salt and celery seeds to vegetable mixture; stir well.
Cook, uncovered, over medium heat three to four minutes or until mushrooms are tender, stirring often.
Stir in shrimp and lemon juice; cook until heated through, stirring often.
Place pasta on a large platter.
Spoon shrimp mixture on top.
Serve immediately.
Servings: 6
Time preparation: 10 min.
Time total: 30 min.