Bucatini With Chanterelles, Spring Peas, And Prosciutto

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 cup shelled fresh peas (or frozen peas, defrosted and drained)
• salt
• 1 lb fresh chanterelle mushroom
• 5 tablespoons extra virgin olive oil
• 3 garlic cloves, peeled
• 2 ounces thinly sliced prosciutto, de parma chopped (or san daniele prosciutto)
• fresh ground black pepper
• 1 1/2 lbs ripe fresh plum tomatoes, peeled, seeded, and crushed (or 2 c. canned italian tomatoes crushed with their liquid)
• 1/4 cup chopped fresh italian parsley
• 1 lb bucatini pasta or 1 lb perciatelli
• 1/2 cup freshly grated parmigiano-reggiano cheese

Recipe

• 1 if using fresh peas, parboil them in a small saucepan of boiling salted water until softened, 3-5 minutes; drain and set aside.
• 2 trim the tough ends and wilted spots from the mushrooms.
• 3 wipe them clean with a damp paper towel; slice them thin and set aside.
• 4 bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
• 5 heat the olive oil in a large skillet over medium heat.
• 6 whack the garlic cloves with the flat side of a knife and add them along with the prosciutto to the oil.
• 7 cook, stirring, until lightly browned, about 4 minutes.
• 8 stir in the mushrooms, season them lightly with salt and pepper, , and cook, stirring, until they are lightly browned and wilted, about 7 minutes.
• 9 pour in the tomatoes, season them lightly with salt and pepper, and bring the sauce to a boil.
• 10 lower heat so the sauce is at a lively simmer and cook 5 minutes.
• 11 stir in the peas and chopped parsley into the sauce and cook until the peas are tender, about 3 minutes.
• 12 while the sauce is simmering, stir the bucatini into the boiling water; return to a boil, stirring frequently.
• 13 cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes.
• 14 drain the pasta, return it to the pot, and pour in about 3/4 of the sauce.
• 15 bring the sauce and pasta to a boil, tossing to coat the pasta with sauce.
• 16 check the seasoning, adding salt and pepper if needed.
• 17 remove the pot from the heat and stir in the grated cheese.
• 18 transfer the pasta to a warm platter, top with the remaining sauce, and serve immediately.