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

Ingredients:

1 cup fresh or frozen peas
1 pound chanterelles
5 tablespoons extra-virgin olive oil
3 cloves garlic
2 ounces thinly sliced prosciutto
Salt and pepper
1 1/2 pounds peeled, seeded, and crushed tomatoes
1/4-cup chopped Italian parsley
1 pounds bucatini
1/4-cup grated Parmesan

Instructions:

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

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.