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Linguine With Grilled Asparagus And Shiitake Mushroom Vinaigrette

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1 1/2 tablespoons dark sesame oil

1 tablespoon minced peeled fresh ginger

1/4 teaspoon crushed red pepper

3 garlic cloves, minced

1 1/2 cups thinly sliced shiitake mushroom caps (about 1 (3 1/2-ounce) package)

1 cup sliced button mushrooms (about 3 ounces)

1/4 cup rice vinegar

1/4 cup low-sodium soy sauce

1/4 cup minced fresh parsley

1/4 cup pineapple juice

2 tablespoons water

2 teaspoons sugar

1 pound asparagus spears

4 cups hot cooked linguine (about 8 ounces uncooked pasta)

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