Rotini Con Funghi E Pinoli (Rotini with Mushroom & Pinenut)

Directions

In a bowl, whisk together ½ cup olive oil, vinegar, red pepper flakes, 1½ tablespoons 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 2 tablespoons oil over low heat and cook the garlic, shallots and prosciutto until 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.