Ingredients

makes 6 servings

　　1 cup shelled fresh peas or frozen peas, defrosted and drained

　　Salt

　　1 pound fresh chanterelle mushrooms

　　5 tablespoons extra-virgin olive oil

　　3 cloves garlic, peeled

　　2 ounces thinly sliced prosciutto di Parma or San Daniele prosciutto, chopped

　　Freshly ground black pepper

　　1 1/2 pounds ripe fresh plum tomatoes, peeled, seeded, and crushed (see page 9), or 2 cups canned Italian plum tomatoes (preferably San Marzano) with their liquid, seeded and crushed

　　1/4 cup chopped fresh Italian parsley

　　1 pound bucatini or perciatelli pasta

　　1/2 cup freshly grated Parmigiano-Reggiano cheese

　　

Step 1

If using fresh peas, parboil them in a small saucepan of boiling salted water until softened, 3 to 5 minutes. Drain them and set aside. Trim the tough ends and wilted spots from the mushrooms. Wipe them clean with a damp paper towel, or wash them quickly and dry them well. Slice them thin and set aside.

　　

Step 2

Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.

　　

Step 3

Heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the flat side of a knife and add them along with the prosciutto to the oil. Cook, stirring, until lightly browned, about 4 minutes. Stir in the mushrooms, season them lightly with salt and pepper, and cook, stirring, until they are lightly browned and wilted, about 7 minutes. Pour in the tomatoes, season them lightly with salt and pepper, and bring the sauce to a boil. Lower the heat so the sauce is at a lively simmer and cook 5 minutes. Stir the peas and chopped parsley into the sauce and cook until the peas are tender, about 3 minutes.

　　

Step 4

While the sauce is simmering, stir the bucatini into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes.

　　

Step 5

Drain the pasta, return it to the pot, and pour in about three-quarters of the sauce. Bring the sauce and pasta to a boil, tossing to coat the pasta with sauce. Check the seasoning, adding salt and pepper if necessary. Remove the pot from the heat and stir in the grated cheese. Transfer the pasta to a warm platter, top with the remaining sauce, and serve immediately.

　　From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.Buy the full book from Amazon.