Linguine with Cauliflower and Mushrooms

1 cup ricotta cheese &
1/2 cup fresh cheese
1/3 cup grated pecorino cheese
1 teaspoon salt
1 medium head of cauliflower, trimmed and cut into florets
1/2 cup olive oil
3 garlic cloves, minced
1 pound mushrooms thickly sliced
6 scallions (cut into 2 inch strips) green part also
1/2 head of fennel sliced
1/2 teaspoon crushed red pepper - or 1 red pod
1/2 teaspoon crushed whole peppercorns
1 pound linguine
Grated pecorino cheese

Combine ricotta and pecorino cheese together, set aside.
Bring a large pot of water to a boil and add salt and cauliflower -
cover and return to boil. Uncover and cook about 5 - 7 minutes.
Remove vegetable with slotted spoon, reserve liquid to cook linguine.
Heat olive oil and garlic in a large skillet, when garlic is lightly
browned stir in mushrooms and scallions, salt and pepper (red), saute
5 minutes.
Stir in cauliflower and continue cooking for 8 minutes. If mixture
becomes too dry add some reserved liquid or plain chicken stock.
Boil linguine in reserved cauliflower water ad more water to it. Then
al dente about 10 - 12 minutes. drain and top with vegetable mixture.
Optional- Anchovy strips on top with plenty of chopped parsley. Serves
8.

That's it!

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