Dinner was Fini Linguini with a Green Puttanesca. The Pasta Puttanesca (or Prostitute's pasta) is really a basic toss in concoction of pantry staples with garlic, olives and capers a mainstay. Usually tomatoes provide the sauce, but Melissa Clark of the Times Food section offered up her version of a Green Puttanesca and I thought, why not? So besides the afore mentioned trio, I added some scallions, mushrooms, baby spinach and asparagus tips. I used olive oil, a 1/4 cup of chicken stock and a little vermouth to steam everything and cooked it until it has reduced and thickened.