Title: Rotini Con Funghi E Pinoli (Rotini with Mushrooms)
Categories: Pasta Salad Ethnic
Yield: 6 Servings
| 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.