Cook Time:1 hour
8 oz linguine
4 Tbsp olive oil
3 Tbsp chopped prosciutto
1 Tbsp chopped garlic
1/2 cup wild mushrooms**, sliced
2 Tbsp kalamata olives, pitted and chopped
1 Tbsp green olives, pitted and chopped
2 Tbsp chopped Italian parsley
1/4 cup red wine
2 cups herb tomato sauce
1 Tbsp Parmesan cheese, shredded
1 lb linguine
1/4 cup olive oil
6 Tbsp chopped prosciutto
2 Tbsp chopped garlic
1 cup wild mushrooms**, sliced
4 Tbsp kalamata olives, pitted and chopped
2 Tbsp green olives, pitted and chopped
4 Tbsp chopped Italian parsley
1/2 cup red wine
4 cups herb tomato sauce
2 Tbsp Parmesan cheese, shredded
2 lbs linguine
1/2 cup Tbsp olive oil
9 Tbsp chopped prosciutto
3 Tbsp chopped garlic
1 1/2 cup wild mushrooms**, sliced
6 Tbsp kalamata olives, pitted and chopped
3 Tbsp green olives, pitted and chopped
6 Tbsp chopped Italian parsley
3/4 cup red wine
6 cups herb tomato sauce
3 Tbsp Parmesan cheese, shredded
**Note: For wild mushrooms you may use portabella, oyster, or the dried mixed exotic. If using dried mushrooms, soak in water overnight and boil in water for an hour the next day to ensure they will be tender.
- COOK linguine according to package directions.
- HEAT oil in a sauté pan while pasta cooks. Add prosciutto, garlic, and mushrooms. Saute for 1 – 2 minutes, until you can smell the garlic. Add olives and 1 Tbsp chopped parsley. Add wine and reduce by 1/2. Add tomato sauce and bring to a boil.
- DRAIN pasta and add to sauté pan. Toss to thoroughly coat pasta with sauce.
- TRANSFER to large serving platter. Top with shredded parmesan cheese and remaining fresh chopped parsley. Serve immediately.