Bucatini With Chantrelles, Spring Peas, And Prosciutto

Total Time:
1 hr 10 min
45 min
25 min

6 servings

  • 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 pound bucatini
  • 1/4 cup grated Parmesan
  • If using fresh peas, par boil them in salted water for 3 to 5 minutes. Drain them and set aside.

  • Trim the tough ends and wilted spots from the mushrooms. Wipe them clean, or wash them quickly and air dry them. Slice thinly and set aside.

  • Bring 6 quarts of salted water to a boil.

  • 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. Stir in the mushrooms, and season with salt and pepper, and cook until wilted, about 7 minutes. Add the tomatoes, season, and bring to a boil. Lower the heat to medium, and cook for 5 minutes. Stir in the peas and chopped parsley, and cook until peas are tender, about 3 minutes.

  • While the sauce is simmering, cook the bucatini in boiling water. Stirring frequently, cook pasta for 10 minutes.

  • To serve, drain pasta, and return to pot. Add approximately 3/4 of the sauce to the pasta and bring to a boil. Season pasta with salt and pepper. Remove pot from heat and add the grated Parmesan to pasta and stir. Transfer pasta to a large platter, top with remaining sauce, and serve immediately.

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