Ingredients:
1 lb spaghetti, 1 lb mushrooms (cleaned of any grit and thinly sliced or pre-sliced), 4 T extra virgin olive oil, 1/2 cup green or black olives pitted, 2 medium cloves garlic, 3 T fresh parsley (thick stems removed), 1/2 inch pepperoni or 1/4 t chili pepper flakes (more to taste), 1/2 cup Parmesan or pecorino cheese, freshly grated, 1/2 cup heavy cream

Put the pasta water on to boil.
Heat olive oil in a large pan over medium-high heat. Raise heat an add mushrooms, pepperoni, and garlic, stirring occasionally till lightly browned and soft; about 5 minutes.
Place olives, mushrooms, parsley, and garlic in a food processor. Chop to a rough consistency. Heat cream in microwave. Return mixture from blender along with cream and cheese to pan and heat through over medium heat, stirring frequently. Add 2 or 3 tablespoons of pasta water to make sauce a little more fluid.
Drain pasta and add to mushroom mixture in pan.
Toss well and serve on warm plates.

Ingredients:
1 cup Extra Virgin Olive Oil, plus 3 Tbsp Extra Virgin Olive Oil. 1 pkg Pasta, 2 Tbsp julienne Of Fresh Basil, Salt to taste, freshly ground White Pepper to taste, 1/4 cup freshly grated Reggiano Parmesan Cheese, and 2 oz fresh White Truffles

In a large pot, bring 8 quarts of lightly salted water to a boil; add the 3 tablespoons of olive oil. Add the pasta to the boiling water and cook until al dente, no more than two minutes; drain well. Toss the pasta with the cup of olive oil, half the basil, salt and pepper to taste. Mound the pasta in the middle of each of 6 heated large serving plates. Sprinkle the pasta with the Parmesan Cheese. With a truffle shaver or swivel-bladed vegetable peeler, shave the truffle over each serving. Garnish with the remaining basil.

Ingredients:
¾ pound fresh shiitake mushrooms, stems discarded and the caps sliced thin 3 red and/or yellow bell peppers, sliced thin 1 large onion, sliced thin ¾ cup heavy cream ¼ teaspoons dried hot red pepper flakes 1 pound tagliatelle 1/3 cup loosely packed fresh coriander, chopped fine ½ cup freshly grated parmesan

Preheat the oven to 450 F . Arrange the shiitake, the bell peppers, and the onion in a jelly-roll pan, drizzle the vegetables with the oil, and roast them in the middle of the oven, stirring occasionally, for 25 to 30 minutes, or until they are golden. Ina saucepan bring the cream to a boil with the red pepper flakes and stir in the vegetables and salt and black pepper to taste. In a kettle of boiling salted water boil the tagliatelle until they are al dente, drain them well, and toss them with the sauce, the coriander, and the parmesan.