Difficulty: Medium
Prep Time: 45 minutes
Cook Time: 25 minutes
Yield: 6 servings

1 cup fresh or frozen peas
1 lb. chanterelle mushrooms
5 Tbs. extra-virgin olive oil
3 cloves garlic
2 oz. thinly sliced prosciutto
1-1/2 lbs. peeled, seeded, crushed tomatoes
1/4-cup chopped Italian parsley
1 lb. bucatini
1/4-cup grated Parmesan
salt and pepper

Directions:

1. If using fresh peas, parboil them in salted water for 3-5 minutes.
   
2. Drain them and set aside. Trim the tough ends and wilted spots from the mushrooms. Wipe them clean, or wash them quickly and air dry them. Slice thinly and set aside.
   
3. Bring 6 quarts of salted water to a boil.
   
4. Heat olive oil in a large skillet over medium heat.
   
5. Crush the garlic cloves and add them along with the prosciutto in the skillet and cook, stirring until lightly browned (about 4 minutes).
   
6. Stir in the mushrooms, season with salt and pepper, and cook until wilted, about 7 minutes.
   
7. Add the tomatoes, season and bring to a boil.
   
8. Lower the heat to medium and cook for 5 minutes.
   
9. Stir in the peas and chopped parsley and cook until peas are tender, about 3 minutes.
   
10. While the sauce is simmering, cook the bucatini in boiling water. Stirring frequently, cook pasta for 10 minutes.

To serve: Drain pasta, and return to pot. Add approximately 3/4 of the sauce to the pasta and bring to a boil. Season pasta with salt and pepper. Remove pot from heat and add the grated Parmesan to pasta and stir. Transfer pasta to a large platter, top with remaining sauce and serve immediately.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.