Recipe - Rotini Con Funghi E Pinoli (Rotini With Mushr

One half cup Olive oil; plus
2 tablespoon Olive oil
2 tablespoon Red wine vinegar
One fourth teaspoon Hot pepper flakes
3 cl Garlic; minced
8 ounce Shiitake mushrooms
stems trimmed and minced
One fourth cup Shallots, finely chopped
One half cup Prosciutto; fine chopped
15 Sundried tomatoes
thin cut or sliced up
30 Black olives; fine chop
2/3 cup Dry white wine
1 One fourth cup Chicken broth
One half cup Italian parsley; fine chop
1 pound Rotini, penne, capellini
or spaghettini
One half cup 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, sundried
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.