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5 garlic cloves, minced

1 teaspoon dried red pepper flakes

2 to 3 dashes hot pepper sauce

¼ cup olive oil

1 tablespoon butter or margarine

1 pound fresh asparagus, cut into 1 ½ inch pieces

Salt to taste

¼ teaspoon pepper

¼ cup shredded Parmesan cheese

½ pound mostaccioli or elbow macaroni, cooked and drained

In a skillet, cook garlic, red pepper flakes and hot pepper sauce in oil and butter for 2-3 minutes. Add asparagus, salt and pepper; sauté until asparagus is crisp-tender, about 8-10 minutes. Add Parmesan cheese; mix well. Pour over hot pasta and toss to coat. Serve immediately. 4-6 servings.

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