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.