Angel Hair Pasta With Prosciutto and Wild Mushrooms

Ingredients

• 1/2 lb wild mushroom
• 3/4 lb ripe tomato, peeled (roma or cherry)
• 1/4 lb thinly sliced prosciutto
• salt and pepper
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 rosemary sprig or 1/2 teaspoon dried rosemary
• 1/2 lb angel hair pasta or vermicelli
• 1/2 cup whipping cream
• 2 tablespoons butter
• 3/4 cup parmesan cheese
• 1/2 cup fresh basil, shredded

Directions

1. 1

   Rinse the mushrooms and pat dry. Cut off and reserve stems. Cut the mushroom caps into thin strips. You should have about 4 cups of mushrooms.

2. 2

   Cut the tomatoes into 1/2 inch cubes.

3. 3

   Cut the prosciutto into very thin strips.

4. 4

   Heat oil in skillet and add mushrooms, rosemary, pepper, and crushed red pepper and salt (optional). Cook, stirring for about 3 minutes, then add the garlic and prosciutto for another 1-2 minutes.

5. 5

   Meanwhile, cook pasta in boiling water to desired doneness. Reserve 1/2 cup of the cooking liquid, drain pasta, and return to pot.

6. 6

   Add tomatoes to the mushroom mixture and stir. Add cream and bring to a boil.

7. 7

   Add the pasta, reserved pasta liquid, butter, 1/4 cup of the Parmesan, and basil. Toss to blend.

8. 8

   Serve with remaining Parmesan cheese.