1/2 c Olive oil; plus 2 tb Olive oil 2 tb Red wine vinegar 1/4 ts Hot pepper flakes 3 cl Garlic; minced 8 oz Shiitake mushrooms -stems trimmed and diced 1/4 c Shallots, finely chopped 1/2 c Prosciutto; fine chopped 15 Sun-dried tomatoes -thin sliced 30 Black olives; fine chop 2/3 c Dry white wine 1 1/4 c Chicken broth 1/2 c Italian parsley; fine chop 1 lb Rotini, penne, capellini - or spaghettini 1/2 c Pine nuts; toasted lightly Parmesan cheese; grated In a bowl, whisk together 1/2c olive oil, vinegar, red pepper flakes, 1 1/2TB 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 2TB oil over low heat and cook the garlic, shallots and prosciutto till 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.
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