Pasta With Garlicky Marsala Mushrooms

Step 1: Start a large pot of water to boiling (for pasta).

Step 2: In a very large skillet, heat 2 tablespoons of the olive oil. Add the mushrooms. Season with salt and pepper, cover and cook over moderately high heat for 5 minutes, stirring once.

Step 3: Uncover and cook over HIGH heat, stirring once, until the mushrooms are browned all over, about 3 minutes.

Step 4: Add the sliced garlic, the shallot and rosemary and cook, stirring, until fragrant, about 2 minutes.

Step 5: Add the Marsala and cook until evaporated, about 30 seconds. Add the vinegar and cook, stirring, for 30 seconds.

Step 6: Stir in the minced garlic, olives and the remaining 3 tablespoons of olive oil. Taste and adjust seasoning if necessary. Cover and keep warm.

Step 7: Add salt to the boiling water, then cook the spaghetti until al dente; drain. Return the spaghetti to the pot. Stir in the butter and mushrooms and adjust seasoning if need be.

Optional: Stir in 1/3 cup of the Parmesan, if using.

Step 8: Transfer the spaghetti to bowls, sprinkle with the chives and serve, passing more Parmesan at the table.

Note: The mushrooms also taste great served over polenta or cheese grits, rather than pasta.