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.