Angel Hair Pasta With Prosciutto And Wild Mushrooms - cooking recipe

Ingredients

1/2 lb wild mushroom
3/4 lb ripe tomatoes, peeled (roma or cherry)
1/4 lb thinly sliced prosciutto
salt and pepper
2 tablespoons olive oil
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes (optional)
1 rosemary sprigs or 1/2 teaspoon dried rosemary
1/2 lb angel hair pasta or 1/2 lb vermicelli
1/2 cup whipping cream
2 tablespoons butter
3/4 cup parmesan cheese
1/2 cup fresh basil, shredded

Preparation

Rinse the mushrooms and pat dry. Cut off and reserve stems. Cut the mushroom caps into thin strips. You should have about 4 cups of mushrooms.
Cut the tomatoes into 1/2 inch cubes.
Cut the prosciutto into very thin strips.
Heat oil in skillet and add mushrooms, rosemary, pepper, and crushed red pepper and salt (optional). Cook, stirring for about 3 minutes, then add the garlic and prosciutto for another 1-2 minutes.
Meanwhile, cook pasta in boiling water to desired doneness. Reserve 1/2 cup of the cooking liquid, drain pasta, and return to pot.
Add tomatoes to the mushroom mixture and stir. Add cream and bring to a boil.
Add the pasta, reserved pasta liquid, butter, 1/4 cup of the Parmesan, and basil. Toss to blend.
Serve with remaining Parmesan cheese.