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FareShare Gazette Recipes -- November 2008 - A's

 

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Angel Hair Pasta with Prosciutto and Wild Mushrooms

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* Exported from MasterCook *

Angel Hair Pasta with Prosciutto and Wild Mushrooms

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 11-11 Nov 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound wild mushrooms -- *
3/4 pound ripe tomatoes -- peeled
1/4 pound thinly sliced prosciutto
Salt -- to taste
2 tablespoons extra virgin olive oil
Fresh pepper -- to taste
1 tablespoon minced garlic
1 teaspoon finely chopped jalapeno pepper
1 Rosemary sprig
or 1/2 teaspoon dried rosemary
1/2 pound angel hair pasta
1/2 cup cream
2 tablespoons butter
3/4 cup Parmesan cheese
1/2 cup shredded basil

1. Rinse the mushrooms and pat them dry. Cut off and reserve the stems. Cut
the mushroom caps into thin strips. There should be about 4 cups all
together.

2. Cut away the cores of the tomatoes. Cut the tomatoes into 1/2-inch
cubes.

3. Cut the prosciutto into very thin julienne strips.

4. In a kettle, bring 3 quarts of water to the boil for the pasta. Add salt
to taste.

5. Meanwhile, heat the oil in a casserole and add the mushrooms, salt and
pepper. Cook, stirring, about 3 minutes; add the garlic, jalapeno and
prosciutto, stir for 1 more minute. Add the rosemary.

6. Add the pasta to the boiling water and stir until the strands are
submerged. Cook about 4 minutes or to the desired degree to doneness; scoop
out and reserve 1/2 cup of the cooking liquid. Drain the pasta and return
it to the kettle.

7. Add the tomatoes to the mushroom mixture and stir. Add the cream and
bring to the boil. Add the pasta, the reserved pasta liquid, butter, 1/4
cup of the cheese and the basil; toss to blend. Serve in 4 heated pasta
plates with the remaining cheese on the side.

NOTES. *morels, chanterelles, shiitake or oyster mushrooms (or equal amount
of cultivated mushrooms).

Contributed to the FareShare Gazette by Jennie; 13 November 2008.
www.fareshare.net



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