Linguini with Kalamata Olives and Proscuitto
Olive Garden Web Site
cook: 1 hr(s)
1 lb(s) Cooked Linguini
2 Tbsp Kalamata Olives pitted and chopped
1 Tbsp Green Olives (pitted/chopped)
3 Tbsp Chopped Proscuitto
1 Tbsp Shredded Parmesan
2 cup(s) Herb Tomato Sauce
4 Tbsp Olive Oil
1 Tbsp Chopped Italian Parsley
1 Tbsp Chopped Garlic
1/4 cup(s) Red Wine
1/4 cup(s) Forest Mushrooms
Heat oil in a saute pan.
Add the proscuitto, garlic, and mushrooms saute for a minute or two until you can smell the garlic.
Add the olives and parsley.
Add wine and reduce by 1/2, then add the tomato sauce.
Toss the pasta in the pan, heat and serve.
Top with bel pease and fresh chopped parsley.
Note: For the wild mushrooms you can use portabella, oyster, or the dried mixed exotic.
If using the dried mushrooms soak them in water overnight and then boil in water for an hour the next day to ensure that they
will be tender.