*  Exported from  MasterCook  *
 
               ROTINI CON FUNGHI E PINOLI (ROTINI WITH MUSHR
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pasta                            Salads
                 Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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.
  
 
 
                    - - - - - - - - - - - - - - - - - -