- 1 pound angel hair pasta
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 2 bulbs shallots, minced
- 1 pound shiitake mushrooms, thinly sliced
- 1/2 teaspoon dried thyme
- 1/2 cup white wine
- 4 (6 ounce) cans marinated artichoke hearts, drained and chopped
- 1/4 cup small capers
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large heavy skillet over low heat; sweat garlic and shallots until they start to become aromatic. Increase heat to medium and add mushrooms and thyme; saute until mushrooms begin to soften, about 3 minutes. Deglaze pan with wine and simmer 2 minutes. Stir in artichokes and capers and simmer 2 to 3 minutes more.
- Pour mushroom mixture over pasta and serve.
09/29/2019
recipepes.com
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