Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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