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1
Preheat oven to 325F.
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2
Cut mushrooms into 1/4-inch-thick slices.
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3
Pat rabbit and reserved liver dry.
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4
Season rabbit with salt and pepper and dredge in flour, shaking off excess.
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5
In a large heavy ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown rabbit on all sides.
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6
Transfer rabbit to a plate and in the skillet saute pancetta or bacon, stirring, until golden.
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7
Add onion and chopped garlic and saute stirring, until onion is golden.
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8
Add vinegar and wine and deglaze skillet, scraping up brown bits.
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9
Simmer onion mixture until liquid is evaporated, about 5 minutes.
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10
Cut off and discard top 1/4 inch of head of garlic, exposing cloves, and add head to onion mixture with broth, water, and herbs.
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11
Bring mixture to a simmer and season with salt and pepper.
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12
Stir in mushrooms and rabbit and braise, covered, in middle of oven 1 hour, or until meat is tender.
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13
Transfer rabbit to a plate and cool slightly.
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14
Remove garlic head and squeeze softened cloves into sauce, discarding skins.
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15
Mash garlic with fork and stir sauce well.
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16
Using 2 forks shred meat, discarding bones, and stir into sauce with reserved liver if using.
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17
Simmer sauce over moderate heat 10 minutes and season with salt and pepper.
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18
Sauce may be made 1 day ahead and cooled, uncovered, and before being chilled, covered.
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19
In an 8-quart kettle bring 7 quarts of salted water to a boil.
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20
Cook pasta until al dente (about 2 minutes for fresh, longer for dried) and drain in a colander.
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21
In a heated bowl immediately toss pasta with sauce and garnish with parsley.
