Caputo’s Fettucine with Mushrooms and Artichokes

1/4 cup butter
1/4 cup olive oil
1 cup dry Porcini mushrooms, soaked for 1 hr in 3 cups water then drained and patted dry
2 shallots, finely chopped
2 cloves garlic
6 oz. artichoke hearts
1 cup dry white wine
1 cup whipping cream
2 Tbl. fresh chopped parsley
2 cups diced prosciutto
salt and pepper to taste
1 lb. dry fettucine
Parmesan cheese, grated

Heat large pan of water for cooking pasta, do so when pot boils. In a large saute pan melt butter, add olive oil and garlic and brown. Remove and discard garlic, add shallots and simmer until tender. Add mushrooms and artichokes, saute for 5 min. Add wine, reduce by half, then add prosciutto. Add salt and pepper and cream, simmer for 3 min. until thickened. Add cooked and drained pasta, toss and top with parlsey and parmesan cheese.

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