Linguine with Mushrooms, Onions, and Olives

by Laura Donnelly — March 8, 2007

Today's pasta includes a generous amount of bacon, but if you would prefer to cut the fat and preservatives, try adding about 6 ounces of hot-smoked salmon, flaked, to the sauce toward the end of cooking. (This is the kind of smoked salmon that looks like baked salmon, pale and flaky, but still with some smoky flavor.)

Serves 4-6

6 slices bacon, cut into 1-inch pieces
1 onion, chopped
1 red pepper, chopped
3/4 lbs. mushrooms, sliced
2 oz. anchovies (optional)
1 cup pitted black olives, such as kalamata
1/2 cup parsley, chopped
4 oz. butter
1/4 cup olive oil
Parmesan cheese
1 lb. linguine

1. Sauté bacon until crisp, then drain and set aside. Sauté onions and peppers till soft, then add mushrooms and anchovies. Cook for about 10 minutes, then add olives, parsley, and crumbled bacon. Add salt and pepper to taste.

2. Cook pasta as directed, drain and toss with butter and olive oil. Add mushroom mixture, toss, and serve.