6 tbsp. butter
8 cloves fresh garlic, minced
1 lb. fresh mushrooms, sliced thin (stems included)
Dash salt
1/4 lb. minced prosciutto
8 oz. white linguini
8 oz. green (spinach) linguini
1 c. light cream
1/4 c. chicken broth
1/4 c. grated cheese/plus additional cheese for topping

Melt half the butter in large frying pan. Add garlic and saute until slightly browned. Add sliced mushrooms, sprinkle with a dash of salt and saute for 3 minutes, tossing occasionally, or until mushrooms are lightly browned. Remove from heat. In another pan saute prosciutto in remaining butter until browned. Remove from heat. Using two pots, prepare noodles according to package directions. The green pasta will take about 1 minute longer to cook than the white. if you drain the white noodles first, the green should be done and ready for draining when you are finished with the white. Combine both noodles in one bowl. Reheat skillet with garlic and mushrooms; add cream and chicken broth. When sauce simmers, add Parmesan cheese and stir to mix. Add both straw and hay noodles and toss to mix. Add prosciutto and toss again. Heat carefully, because high heat will change texture of Parmesan cheese. Just before serving, sprinkle with additional cheese.