The three i's

They would be porcini hijiki fettucini, which I had for dinner Sunday night. The combination of porcini mushrooms and hijiki seaweed hit me, for some reason, and the more I thought about it, the more intriguing it got. I used the sauce from porcini fettucini. In practice, it was as interesting as in theory, but the bright taste of the porcini contrasted too much with the earthier hijiki (if something from the sea can rightly be called "earthy"). This is going to require more tweaking in the future, but if I get everything properly balanced, it could wind up being really good.