|CLASSIC pasta||bucatini with mushrooms, fresh peas, and prosciutto|
This is a wonderful spring (fresh peas) pasta dish that uses the wonderful qualities of bucatini to their best. It is adapted from the cook-book super star Lidia Bastianich's recipe in her "Lidia's Italian Kitchen" cook book.
for the sauce:
for the pasta:
If using fresh peas parboil them for about two minutes -- not soft, but just to get a touch of the hardness out of the way. Slice the mushrooms into thin slices.
Put the olive oil into a saute pan, add the garlic, over medium heat until it just starts to sizzle. Add the prosciutto and cook, stirring, until the prosciutto just starts to brown, about 4-5 minutes. Add the mushrooms, some salt and pepper, and cook until the mushrooms are soft, about five minutes. Set aside.
Add the tomatoes, stir well, bring to a boil and them simmer for about five minutes. At the four minute mark, about, add the peas and the chopped parsley. Stir.
Get five quarts of water up to a raging boil. Add two tablespoons of salt. Add the bucatini. Cook until al dente. Reserve one cup of the pasta liquid. Then drain.
Add the pasta to the re-heated pasta. Add a tablespoon of butter. Stir well. Add the parmesan. Add the reserved pasta liquid as necessary to keep moist. Cover the pan and turn the heat to high. Steam for one minute; the pasta will now be steaming hot. Serve on warmed plates.