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1
Rinse the mushrooms and pat them dry.
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2
Cut off and reserve the stems.
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3
Cut the caps into thin strips.
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4
There should be about 4 cups of caps and stems combined.
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5
Core the tomatoes and cut into 1/2-inch cubes.
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6
Cut the prosciutto into very thin strips.
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7
There should be about 1 1/2 cups.
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8
Pull off, if necessary, any tough ''strings'' from the pea pods.
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9
There should be about 2 cups of pea pods.
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10
Put them in a saucepan and add water to cover.
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11
Bring to the boil and simmer one minute.
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12
Drain.
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13
Meanwhile, heat the oil in a large, heavy casserole and add the mushrooms, salt and pepper.
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14
Cook, stirring, about 3 minutes and add the garlic, jalapeno peppers and prosciutto.
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15
Cook, stirring, about one minute.
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16
Add the rosemary.
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17
Add the capellini to 3 quarts of boiling water and stir so that the strands are submerged.
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18
Cook about four minutes or to the desired degree of doneness.
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19
Reserve 1/2 cup of the cooking liquid.
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20
Drain the pasta.
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21
Add the tomatoes to the mushroom mixture and stir.
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22
Add the cream and bring to a boil.
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23
Add the pasta, pea pods and reserved pasta cooking liquid to the casserole and stir.
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24
Add the butter, 1/4 cup Parmesan cheese and shredded basil and toss to blend.
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25
Serve with additional Parmesan cheese on the side.
