Bucatini con Finferle E Proscuitto (2nd course)

(Bucatini with Chanterelles, Spring Peas, and Prosciutto)

serves: 6 servings

1 cup shelled fresh peas or frozen peas, defrosted and drained
salt
1 pound fresh chanterelle mushrooms
5 tablespoons extra-virgin olive oil
3 garlic cloves, peeled
2 ounces Prosciutto di Parma, thinly sliced and chopped
freshly ground pepper
1½ pounds ripe fresh plum tomatoes, peeled, seeded, and crushed
¼ cup fresh Italian Parsely, chopped
1 pound bucatini
½ cup Parmigiano-Reggiano, freshly grated

If using fresh peas, parboil them in a small saucepan of boiling salted water until softened, 3 to 5 minutes. Drain them and set aside. Trim the tough ends and wilted spots from the mushrooms. Wipe them clean with a damp paper towel or wash them quickly and dry them well. Slice them thin and set aside.

Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.

Heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the flat side of a knife and add them along with the prosciutto to the oil. Cook, stirring, until lightly browned, about 4 minutes. Stir in the mushrooms, season them lightly with salt and pepper and cook, stirring, until they are lightly browned and wilted, about 7 minutes. Pour in the tomatoes, season them lightly with salt and pepper and bring the sauce to a boil. Lower the heat so the sauce is at a lively simmer and cook 5 minutes. Stir the peas and chopped parsley into the sauce and cook until the peas are tender, about 3 minutes.

While the sauce is simmering, stir the bucatini into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes.

Drain the pasta, return it to the pot and pour in about three-quarters of the sauce. Bring the sauce and pasta t0 a boil, tossing to coat the pasta with sauce. Check the seasoning, adding salt and pepper if necessary. Remove the pot from the heat and stir in the grated cheese. Transfer the pasta to a warm platter, top with the remaining sauce and serve immediately.


From my favorite Italian cooking show.. Lidia's Italy

http://www.lidiasitaly.com/recipes/detail/308