Serves 4 - 6, as an entrée


1 lb. spaghetti

l lb. mushrooms, cleaned and sliced

¼ cup extra virgin olive oil

½ cup pitted olives--green or black

2-3 cloves garlic

3 T coarsely chopped parsley leaves

¼ teaspoon red pepper flakes

1 cup heavy cream

Sea salt

½ cup freshly grated peccorino or Parmesan cheese


Start boiling the water for the pasta and cook it according to package directions. Meanwhile, heat the olive oil in a 12” pan on medium-high heat until a drop of water flicked into the pan sizzles. Add the mushrooms, pepper and garlic, and stir occasionally for 5 or 6 minutes. By now the mushrooms should be soft and slightly browned. And the water should be boiling.

Place the mushroom mixture in a food processor with the olives and parsley and process in brief pulses. Stop while the ingredients still have a chopped texture.

Heat the cream in the pan used for cooking the mushroom, scraping up any browned bits. Then return the mixture in the food processor to the pan and heat, stirring often.

Dilute the sauce to a lighter consistency with 2 or 3 tablespoons of pasta water and season to taste with sea salt. Then pour over the drained pasta and toss thoroughly.

Serve on warm plates and pass the cheese separately.