Butter Bolete Mushroom Pasta with Anchovies & Capers

Enough for 2-ish hungry people

INGREDIENTS
- 8-10 oz of a short pasta variety of your choice
- 4-5 butter bolete mushrooms (or porcini), chopped
- 1 summer squash, chopped
- 4-5 asparagus shoots, chopped
- 3 anchovies
- 1 shallot, minced
- 2 cloves of garlic, minced
- 1-2 tablespoons capers
- 1 teaspoon red chili flakes
- 1 small bunch of sage, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- salt and pepper

INSTRUCTIONS
1 - Bring about 4 quarts of water to a boil with about 1-2 teaspoons of salt. Cook the pasta until al dente. Save about 1/4 cup of the water before straining. Set aside.
2 - In a sauté pan on medium-high heat, cook the shallots, garlic, anchovies, sage, and chili flakes until soft in olive oil and butter.
3 - Add the mushrooms, asparagus, and summer squash with a little more olive oil. Cook until tender. Add salt and pepper and taste.
4 - Add the pasta, water, capers and stir. Remove from heat and taste for seasoning.
5 - Plate the pasta and top with olive oil and plenty of cracked pepper.