6 oz. wholewheat noodles
1 tbsp. olive oil
2 sm. shallots chopped
1 garlic clove minced
1/2 lb. asst. wild mushrooms, porcini, chantrelles, truffels)
1 oz. fresh chopped herbs
2 sm. radicchio shredded
Fresh ground pepper
1 pkg. of radish sprouts
1 sm. green pepper julienned

Cook pasta to al dente and drain. Quickly saute in the olive oil, garlic, shallots, pepper, herbs, radicchio and mushrooms. Cook until soft and season with fresh ground pepper, toss with pasta, garnish with radish sprouts. Serves 4.