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Angel Hair Pasta with Proscuitto and Wild Mushrooms

An italian recipe for Angel Hair Pasta with Proscuitto and Wild Mushrooms, made with Wild Mushrooms, Ripe Tomatoes, Prosciutto Salt, Extra Virgin Olive Oil Fresh Pepper, and Garlic. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/2 lb
• 3/4 lb
• 1/4 lb
• 2 tbsp
• 1 tbsp
• 1 tsp
• 1
• 1/2 lb
• 1/2 cup
• 2 tbsp
• 3/4 cup
• 1/2 cup

Method (preview)

1. 1

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

2. 2

   Cut the prosciutto into very thin julienne strips.

3. 3

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

4. 4

   Meanwhile, heat the oil in a casserole and add the mushrooms, salt and pepper.

5. 5

   Cook, stirring, about 3 minutes; add the garlic, jalapeno and prosciutto, stir for 1 more minute.

6. 6

   Add the rosemary.

7. 7

   Add the pasta to the boiling water and stir until the strands are submerged.

8. 8

   Cook about 4 minutes or to the desired degree to doneness; scoop out and reserve 1/2 cup of the cooking liquid.

9. 9

   Drain the pasta and return it to the kettle.

10. 10

    Add the tomatoes to the mushroom mixture and stir.

11. 11

    Add the cream and bring to the boil.

12. 12

    Add the pasta, the reserved pasta liquid, butter, 1/4 cup of the cheese and the basil; toss to blend.

13. 13

    Serve in 4 heated pasta plates with the remaining cheese on the side.

14. 14

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