Angel Hair Pasta w/Shrimp and dried Tomatoes


2-oz dried tomatoes         4 tablespoon olive oil

5 large peeled garlic cloves      8 ounces fresh sliced mushrooms                  1/2 teaspoon hot red pepper flakes

1 teaspoon salt      1/2 teaspoon freshly ground pepper

1/2 pound angle hair pasta        1/2 pound  medium shrimp, peeled.

Boil 2 cups of water and pour over tomatoes (try chopping dried tomatoes before adding to water)

Combine olive oil and garlic cloves in a wide skillet and cook over medium heat for 5 minutes or until cloves are beginning to soften and turn a little golden.

Meanwhile, bring 4 quarts of salted water to a boil.

Clean and chop mushrooms(we left sliced). Drain the tomatoes, saving 3/4 cup of the water. Chop tomatoes into small pieces and set aside.

When the garlic has softened, mash it with a fork. Add mushrooms to skillet and turn up heat. Cook mushrooms until light brown. Add shrimp, salt , pepper, hot red pepper flakes, tomato bits and tomato soaking water. Cook until shrimp turns pink, about 3 minutes.

When the other water boils, add angel hair and cook 3 minutes. Drain well and toss other ingredients with pasta. Served three. Served with salad and foccacia bread. [We used frozen cooked shrimp; thawed in strainer; cooked mushrooms, etc., including shrimp in frying pan, sans tomato water. Added to pasta when done. Did OK.   8/31/96   real gooooood.