Rotini con funghi e pinoli (rotini with mushroom and pinenu

1. In a bowl, whisk together ½c olive oil, vinegar, red pepper flakes, 1 ½tb garlic and black pepper to taste.
2. Add the shiitake mushrooms and toss to coat them.
3. Cover and chill for at least 6 hours or overnight.
4. In a large skillet heat remaining 2tb oil over low heat and cook the garlic, shallots and prosciutto till softened.
5. Add shiitake mushroom mixture, sun-dried tomatoes and olives and cook over moderate heat for 5 minutes.
6. Add the wine and chicken broth and bring to boil for 3 minutes.
7. Add parsley and simmer, covered, for 10 minutes.
8. Meanwhile, cook pasta to the al dente stage; drain.
9. In a large bowl toss the pasta with the mushroom sauce, pine nuts and the parmesan.