Linguine With Kalamata Olives and Prosciutto (Olive Garden Copyc

• 8 ounces linguine
• 4 tablespoons olive oil
• 3 tablespoons prosciutto, chopped
• 1 tablespoon garlic, chopped
• 12 cup wild mushroom, sliced
• 2 tablespoons kalamata olives, pitted and chopped
• 1 tablespoon green olives, pitted and chopped
• 2 tablespoons Italian parsley, chopped
• 14 cup red wine
• 2 cups herb tomato sauce
• 1 tablespoon parmesan cheese, shredded

1. **NOTE: For wild mushrooms you may use portabella, oyster, or the dried mixed exotic.
2. If using dried mushrooms, soak in water overnight and boil in water for an hour the next day to ensure they will be tender.
3. COOK linguine according to package directions.
4. HEAT oil in a saute pan while pasta cooks.
5. Add prosciutto, garlic, and mushrooms.
6. Saute for 1-2 minutes, until you can smell the garlic.
7. Add olives and 1 tablespoon sauce and bring to a boil.
8. DRAIN pasta and add to saute pan.
9. Toss to thoroughly coat pasta with sauce.
10. TRANSFER to large serving platter.
11. Top with shredded Parmesan cheese and remaining fresh chopped parsley.
12. Serve immediately.

linguine, olive oil, garlic, wild mushroom, kalamata olives, green olives, italian parsley, red wine, tomato sauce, parmesan cheese

Taken from www.food.com/recipe/linguine-with-kalamata-olives-and-prosciutto-olive-garden-copyc-495861 (may not work)