Portabello Mushrooms, Angel Hair Pasta, and Fresh Tomato Sauce

1/2 pound angel hair pasta

1/2 cup all-purpose flour

1 tablespoon Emeril's Creole Seasoning (see below)

1/4 cup olive oil

4 portabello mushrooms, each about 4 to 5 inches in diameter, rinsed and stemmed

1/2 cup coarsely grated fresh Parmesan cheese

1. Prepare the Fresh Tomato Sauce, and keep warm

2. Meanwhile, combine the flour with the Creole Seasoning until thoroughly

blended. Dredge the mushrooms thoroughly in the seasoned flour, shaking off

any excess.

3. Heat the remaining oil in a large skillet over high heat. When the oil

is hot and almost smoking, add the mushrooms, top side first, and saute them

until golden brown, for about 1 minute on each side. Remove the mushrooms

from the skillet.

4. Cook the pasta in a large pot of boiling salted water according to

package directions. Drain the pasta in a colander.

5. To serve, mound 1/2 cup of angel hair in each of 4 pasta bowls. Place 1

mushroom, top side up, on each portion of pasta. Nap with 1/2 cup of the

sauce, and sprinkle with 2 tablespoons of the Parmesan.