Tagliatelle With Wild Mushrooms, Peas And Prosciutto Recipe

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12 ounces tagliatelle

Freshly grated Parmesan

Salt and pepper

1 cup small fresh or frozen peas, thawed

1 teaspoon minced fresh thyme

12 ounces wild mushrooms, such as Shiitake, Oyster or Cepes, rinsed, trimmed and sliced

4 tablespoons softened unsalted butter

1 tablespoon olive oil

1/3 cup minced shallot

1/2 cup slivered prosciutto

1 cup heavy cream

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