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This dish shares some flavors with the puttanesca without the tomato dominance.
Crisp 8 cloves of sliced garlic and a sliced onion in 6 oz olive oil.
Add 6-8 oz pine nuts simmer in the olive oil until crunchy.
Add 4 oz capers, a handful of sliced kalamata olives, and 4-6 oz of mushrooms.
Add 2 oz wine vinegar and 1 oz balsamic vinegar.
Add a handful of strips of sun dried tomato.
Simmer until blended, then lay in strips of prosciutto and a handful of fresh basil. Keep warm.
Boil a pound of pasta--fusilli works great--pour off water and toss all of this wonderment into one pot.
Serve with Salamandre Merlot