Yield: 6 servings
Measure | Ingredient |
---|---|
½ cup | Olive oil; plus |
2 tablespoons | Olive oil |
2 tablespoons | Red wine vinegar |
¼ teaspoon | Hot pepper flakes |
3 cloves | Garlic; minced |
8 ounces | Shiitake mushrooms stems trimmed and diced |
¼ cup | Shallots, finely chopped |
½ cup | Prosciutto; fine chopped |
15 \N | Sun-dried tomatoes thin sliced |
30 \N | Black olives; fine chop |
⅔ cup | Dry white wine |
1¼ cup | Chicken broth |
½ cup | Italian parsley; fine chop |
1 pounds | Rotini, penne, capellini or spaghettini |
½ cup | Pine nuts; toasted lightly |
\N \N | Parmesan cheese; grated |
In a bowl, whisk together 1/2c olive oil, vinegar, red pepper flakes, 1 1/2TB garlic and black pepper to taste. Add the shiitake mushrooms and toss to coat them. Cover and chill for at least 6 hours or overnight. In a large skillet heat remaining 2TB oil over low heat and cook the garlic, shallots and prosciutto till softened. Add shiitake mushroom mixture, sun-dried tomatoes and olives and cook over moderate heat for 5 minutes.
Add the wine and chicken broth and bring to boil for 3 minutes. Add parsley and simmer, covered, for 10 minutes. Meanwhile, cook pasta to the al dente stage; drain. In a large bowl toss the pasta with the mushroom sauce, pine nuts and the parmesan.