Spaghetti with Garlicky Marsala Mushrooms

Ingredients

• 3 tablespoons balsamic vinegar 
• 6  calamata olives pitted coarsely chopped
• 2 tablespoons chives minced
• 4 large garlic cloves minced thinly sliced
• 0.5 cup marsala wine dry
• 5 tablespoons olive oil extra-virgin
• 0.3 cup parmesan cheese freshly grated plus more for serving
• 1.5 teaspoons rosemary minced
• 4 servings salt and pepper freshly ground
• 1 medium shallots thinly sliced
• 1 pound mushroom caps quartered
• 0.8 pound pasta like spaghetti 
• 2 tablespoons butter unsalted
• 1 pound mushrooms white quartered

Equipment

• bowl
• frying pan
• pot

Directions

1. In a very large skillet, heat 2 tablespoons of the olive oil.
2. Add the white and shiitake mushrooms, season with salt and pepper, cover and cook over moderately high heat for 5 minutes, stirring once. Uncover and cook over high heat, stirring once, until the mushrooms are browned all over, about 3 minutes.
3. Add the sliced garlic, the shallot and rosemary and cook, stirring, until fragrant, about 2 minutes.
4. Add the Marsala and cook until evaporated, about 30 seconds.
5. Add the vinegar and cook, stirring, for 30 seconds. Stir in the minced garlic, olives and the remaining 3 tablespoons of olive oil and season with salt and pepper. Cover and keep warm.
6. In a large pot of boiling salted water, cook the spaghetti until al dente; drain. Return the spaghetti to the pot. Stir in the butter and mushrooms and season with salt and pepper. Stir in 1/3 cup of the Parmesan.
7. Transfer the spaghetti to bowls, sprinkle with the chives and serve, passing more Parmesan at the table.
8. Notes: Variations: The mushrooms can be folded into an omelet, or served with pan-fried chicken breasts or cheese grits.