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1/2 c olive oil -- plus
2 tb olive oil
2 tb Red wine vinegar
1/4 ts Hot pepper flakes
3 cl garlic -- minced
8 oz Shiitake mushrooms
-stems trimmed and diced
1/4 c Shallots, finely chopped
1/2 c prosciutto -- fine chopped
15 Sun-dried tomatoes
-thin sliced
30 Black olives -- fine chop
2/3 c Dry white wine
1 1/4 c chicken broth
1/2 c Italian parsley -- fine chop
1 lb Rotini, penne, capellini
- or spaghettini
1/2 c Pine nuts -- toasted lightly
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.
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