PENNE ALLA ALBERONI (Derived from a recipe in "The Top One Hundred Pasta Sauces" by Diane Seed)
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1 lb penne pasta 2 Tbsp salt 2 Tbsp oil Cook penne according to instructions in water to which you have added the salt for flavor, and oil to prevent the pasta from sticking together. Drain and set aside. 5 oz mushrooms, thinly sliced 2 Tbsp butter Salt and black pepper to taste Fry mushrooms gentle in butter, then add salt and pepper to taste. Set aside. 10 oz shelled raw small shrimp or prawns 8 oz white wine Cook shrimp in the wine. Puree half of them, using a little of the cooking juice. Set aside. 18 asparagus spears Par boil the asparagus spears until nearly done to your preference. Set aside 2 Tbsp flour 4 Tbsp butter 8 oz. whole milk nutmeg, to taste 4 oz grated parmesan cheese Pureed shrimp Make a bechamel sauce, adding nutmeg to taste, the cheese, and the pureed shrimp. Set aside Penne pasta Mushrooms Asparagus spears Shrimp Bechamel sauce 4 oz grated parmesan cheese 6 oz mozzarella cheese Pre-heat oven to 350' F. Grease a baking dish. Layer one third of the penne in the bottom of the dish. spread one-third of the bechamel sauce over the pasta. Sprinkle one-third of the parmesan and mozzarella cheeses. Repeat with two more layers. Arrange asparagus and shrimp on top. Bake for 20 minutes.