2 tb Olive oil
3 Garlic cloves finely minced
2 Habs finely minced
1/2 lb Aparagus; cut into 1 inch pieces
1/2 lb Shrimps; (prawns)
2/3 c Chicken broth
1 Lemon; and grate the peel , juice of
2 ts Freshly grated ginger
1 tb Corns starch disolved in 1 tb Water

Salt and freshly ground pepper to taste, also a little sugar if sour! Cook about 8 ozs of linguine to ala dente and keep warm. Heat a skillet or a wok and add the olive oil, then add the garlic, peppers and the asparagus, and stir fry for about two minutes, then add the prawns, and cook until just pink. . . combine the broth, lemon juice, lemon zest, ginger and the cornstarch, water mix, and add this to the wok, stirring until it thickens a little. . . place the pasta in a large pasta dish and add the contents of the wok to it tossing well, and serve immediately. . . . freshly grated parmesan or romano on top. This is a great dish, all the flavors come through, including the habs.