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Angel's Hair Pasta With Prosciutto And Wild Mushrooms

DIRECTIONS

Rinse the mushrooms and pat them dry. Cut off and reserve the stems. Cut the mushroom caps into thin strips. There should be about 4 cups altogether.
Cut away the cores of the tomatoes. Cut the tomatoes into 1/2-inch cubes.
Cut the prosciutto into very thin julienne strips.
Pull off any tough strings from the pea pods. Put the pea pods in a saucepan and add water to cover. Bring to the boil and simmer 1 minute. Drain.
In a kettle, bring 3 quarts of water to the boil for the pasta. Add salt to taste.
Meanwhile, heat the oil in a casserole and add the mushrooms, salt and pepper. Cook, stirring, about 3 minutes and add the garlic, jalapeño and prosciutto. Stir for 1 more minute. Add the rosemary.
Add the pasta to the boiling water and stir until the strands are submerged. Cook about 4 minutes, or to the desired degree of doneness. Scoop out and reserve 1/2 cup of the cooking liquid. Drain the pasta and return it to the kettle.
Add the tomatoes to the mushroom mixture and stir. Add the cream and bring to the boil. Add the pasta and pea pods. Add the reserved pasta liquid, butter, 1/4 cup of the cheese and the basil and toss to blend. Serve in 4 heated pasta plates with the remaining cheese on the side.