Fettucine with Prosciutto, Wild Mushrooms and Sage

Here is a rich and earthy pasta dish...nothing light about it. And it's plenty complicated to make. But it's delicious...almost sublime with a big wine like a Riserva Rioja or a Super Tuscan.

Fettucine with Prosciutto, Wild Mushrooms and Sage
Serves four.

1 1/2 cups vegetable stock, chicken stock, or water
1 ounce dried mushrooms, preferably porcinis or morels
6 quarts salted water
3 teaspoons pure olive oil
3/4 pound fresh shiitake mushrooms (button or cremini mushrooms may be substituted)
3 ounces prosciutto
8-10 fresh sage leaves
4 tablespoons unsalted butter
1 teaspoon sherry vinegar
8 ounces dry fettucine
Salt and pepper

In a small saucepan, bring the 1 1/2 cups stock or water to a boil and remove from heat. Add the dried mushrooms to the hot liquid and let soak for 30 minutes.

While mushrooms are soaking, bring the salted water and 1 teaspoon of the olive oil to a boil in a deep pot. Trim tough stem ends of shiitakes, if using. Slice the fresh mushrooms 1/4 inch thick and set aside.

Slice the prosciutto and the sage leaves into thin slivers and place in small containers, covered, in the refrigerator until ready to use.

Remove the dried mushrooms from the soaking liquid, squeezing out excess liquid, and reserve. Strain the mushroom liquid through a fine sieve lined with a coffee filter, and place it in a small saucepan on medium heat. Simmer until reduced by half, and keep warm.

Meanwhile, rinse the reconstituted dried mushrooms to remove any grit, pat them dry, and chop them fine.

In a wide skillet, heat 1 tablespoon of the butter and 2 teaspoons of the olive on medium-high, and add the fresh mushrooms. Cook, stirring, about 3 minutes. Add the sherry vinegar and reconstituted dried mushrooms and continue to cook an additional 2 minutes. Remove from heat and set aside to cool.

Add the dry fettucine to the pot of boiling water and cook al dente according to package directions.

While pasta is cooking, finish the sauce. In a skillet large enough to hold the quantity of cooked pasta and the mushroom mixture, melt the remaining 3 tablespoons butter on low. Add the prosciutto and sage strips, stir, and remove from the heat.

Drain the pasta, reserving some of the hot cooking liquid, and add the pasta to the skillet along with the mushrooms and warm mushroom liquid. Return the skillet to medium heat and add 1 cup of the hot pasta cooking water, stirring to mix and heat briefly. Season to taste with salt and pepper, and serve immediately in pasta bowls or deep, rimmed plates.