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

Instructions

1. 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.

2. Cut the tomatoes into 1/2 inch cubes.

3. Cut the prosciutto into very thin strips.

4. 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.

5. Meanwhile, cook pasta in boiling water to desired doneness. Reserve 1/2 cup of the cooking liquid, drain pasta, and return to pot.

6. Add tomatoes to the mushroom mixture and stir. Add cream and bring to a boil.

7. Add the pasta, reserved pasta liquid, butter, 1/4 cup of the Parmesan, and basil. Toss to blend.

8. Serve with remaining Parmesan cheese.