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.