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    You are in: Home / Recipes / Angel Hair Pasta With Prosciutto and Wild Mushrooms Recipe
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    Angel Hair Pasta With Prosciutto and Wild Mushrooms

    Angel Hair Pasta With Prosciutto and Wild Mushrooms. Photo by IngridH

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    The Wallaces's Note:

    Easy and elegant, a perfect romantic dinner for mushroom lovers! The wild mushrooms can be anything you like. The recipe recommends morels, chanterelles, shitake, oyster mushrooms, or a combination of them. We have only tried this with shitake so far with excellent results.

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    Units: US | Metric


    1. 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. 2
      Cut the tomatoes into 1/2 inch cubes.
    3. 3
      Cut the prosciutto into very thin strips.
    4. 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. 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. 6
      Add tomatoes to the mushroom mixture and stir. Add cream and bring to a boil.
    7. 7
      Add the pasta, reserved pasta liquid, butter, 1/4 cup of the Parmesan, and basil. Toss to blend.
    8. 8
      Serve with remaining Parmesan cheese.

    Ratings & Reviews:

    • on February 22, 2010


      Thanks for a great recipe! I used portabello mushrooms because thats all that was available at my supermarket. I would like to try it again with some different varieties. I was completely shocked when my VERY picky 3 yr old gobbled this up!!!

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    • on November 21, 2009


      This was wonderful! I cut the recipe in half, and I'd say that there were easily three servings, but it was so good that I was tempted to eat it all. I used a combination of fresh cremini mushrooms and dried porcini and chantarelle mushrooms, and there are no wild mushrooms in season right now, but I'll definitely make this again when they are! The tomatoes were very ripe (I used romas) and they nearly melted into the sauce, giving it a lovely pink tint. This was a wonderful combination of the flavors of summer- basil, tomato, with the earthy flavors of fall- mushrooms and prosciutto, and I would happy to eat this every day. Thanks for posting an amazing recipe!

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    Nutritional Facts for Angel Hair Pasta With Prosciutto and Wild Mushrooms

    Serving Size: 1 (268 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 536.7
    Calories from Fat 271
    Total Fat 30.1 g
    Saturated Fat 14.9 g
    Cholesterol 72.5 mg
    Sodium 349.5 mg
    Total Carbohydrate 50.0 g
    Dietary Fiber 3.6 g
    Sugars 4.4 g
    Protein 18.0 g

    The following items or measurements are not included:


    rosemary sprigs

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