Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           olive oil -- plus
   2      tablespoons   olive oil
   2      tablespoons   red wine vinegar
     1/4  teaspoon      hot pepper flakes
  30      milliliters   garlic -- minced
   8      ounces        shiitake mushrooms -- stems trimmed and
                        -- di
     1/4  cup           shallots -- finely chopped
     1/2  cup           prosciutto -- fine chopped
  15                    sun-dried tomatoes -- thin sliced
  30                    black olives -- fine chop
     2/3  cup           dry white wine
   1 1/4  cups          chicken broth
     1/2  cup           Italian parsley -- fine chop
   1      pound         rotini -- penne, capellini
                        OR spaghettini
     1/2  cup           pine nuts -- toasted lightly
                        parmesan cheese -- grated

Preparation:

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 until 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.