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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 cup olive oil -- plus

  3. 2 tablespoons olive oil

  4. 2 tablespoons red wine vinegar

  5. 1/4 teaspoon hot pepper flakes

  6. 30 milliliters garlic -- minced

  7. 8 ounces shiitake mushrooms -- stems trimmed and -- di

  8. 1/4 cup shallots -- finely chopped

  9. 1/2 cup prosciutto -- fine chopped

  10. 15 sun-dried tomatoes -- thin sliced

  11. 30 black olives -- fine chop

  12. 2/3 cup dry white wine

  13. 1 1/4 cups chicken broth

  14. 1/2 cup Italian parsley -- fine chop

  15. 1 pound rotini -- penne, capellini

  16. OR spaghettini

  17. 1/2 cup pine nuts -- toasted lightly

  18. parmesan cheese -- grated

Instructions Jump to Ingredients ↑

  1. 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 until 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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