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Tagliatelle with Asparagus
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Cook the asparagus in a large pot of boiling salted water until just tender, about 3 minutes. Rinse under cold running water to cool, drain well. In a large skillet, melt 6 tablespoons of the butter over low heat. Add the tomatoes, salt and pepper and simmer until the sauce is slightly thickened, about 5 minutes, remove from the heat. In a large pot of boilig salted water, cook the noodles until tender but still firm. Drain the noodles and return to the pot. Add the asparagus to the tomato sauce and reheat. Pour the sauce over the noodles, add the remaining 2 tablespoons butter and the Parmesan cheese and toss well. Transfer to a platter and serve at once.
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