Angel Hair With Prosciutto And Wild Mushrooms

Preparation

1. Step 1

   Rinse the mushrooms and pat them dry. Cut off and reserve the stems. Cut the caps into thin strips. There should be about 4 cups of caps and stems combined.

2. Step 2

   Core the tomatoes and cut into ½-inch cubes.

3. Step 3

   Cut the prosciutto into very thin strips. There should be about 1½ cups.

4. Step 4

   Pull off, if necessary, any tough ''strings'' from the pea pods. There should be about 2 cups of pea pods. Put them in a saucepan and add water to cover. Bring to the boil and simmer one minute. Drain.

5. Step 5

   Meanwhile, heat the oil in a large, heavy casserole and add the mushrooms, salt and pepper. Cook, stirring, about 3 minutes and add the garlic, jalapeno peppers and prosciutto. Cook, stirring, about one minute. Add the rosemary.

6. Step 6

   Add the capellini to 3 quarts of boiling water and stir so that the strands are submerged. Cook about four minutes or to the desired degree of doneness. Reserve ½ cup of the cooking liquid. Drain the pasta.

7. Step 7

   Add the tomatoes to the mushroom mixture and stir. Add the cream and bring to a boil. Add the pasta, pea pods and reserved pasta cooking liquid to the casserole and stir. Add the butter, ¼ cup Parmesan cheese and shredded basil and toss to blend. Serve with additional Parmesan cheese on the side.