Categories: Pasta, Salads, Italian 
      Yield: 6 servings 
  
    1/2 c  Olive oil; plus 
      2 tb Olive oil 
      2 tb Red wine vinegar 
    1/4 ts Hot pepper flakes 
      3 cl Garlic; minced 
      8 oz Shiitake mushrooms 
           -stems trimmed and diced 
    1/4 c  Shallots, finely chopped 
    1/2 c  Prosciutto; fine chopped 
     15    Sun-dried tomatoes 
           -thin sliced 
     30    Black olives; fine chop 
    2/3 c  Dry white wine 
  1 1/4 c  Chicken broth 
    1/2 c  Italian parsley; fine chop 
      1 lb Rotini, penne, capellini 
           - or spaghettini 
    1/2 c  Pine nuts; toasted lightly 
           Parmesan cheese; grated 
  
  In a bowl, whisk together 1/2c olive oil, vinegar, red pepper flakes, 1 
  1/2TB garlic and black pepper to taste. Add the shiitake mushrooms and toss 
  to coat them. Cover and chill for at least 6 hours or overnight. 
  In a large skillet heat remaining 2TB oil over low heat and cook the 
  garlic, shallots and prosciutto till softened. Add shiitake mushroom 
  mixture, sun-dried tomatoes and olives and cook over moderate heat for 5 
  minutes. 
  Add the wine and chicken broth and bring to boil for 3 minutes. Add parsley 
  and simmer, covered, for 10 minutes. Meanwhile, cook pasta to the al dente 
  stage; drain. In a large bowl toss the pasta with the mushroom sauce, pine 
  nuts and the parmesan.