1 lb. fresh mushrooms
1 tbsp. butter
1/3 c. extra virgin olive oil
1 c. chopped onion
2 tsp. chopped garlic
Salt
Freshly ground pepper
1/3 c. dry white wine
4 flat anchovy fillets, chopped or 2 tsp. anchovy paste
3 tbsp. chopped parsley
1/2 c. canned Italian peeled plum tomatoes, drained & cut up
1 lb. penne

1. Wash mushrooms under cold running water and pat dry immediately.

2. Cut mushrooms into the thinnest possible lengthwise slices without detaching the caps from the stems. No slice should be any broader then 1 inch.

3. Choose a lidded skillet or saute pan large enough to accommodate all the mushrooms later. Put in the butter, the 1/3 cup of oil and the chopped onion.

4. Leaving the pan uncovered, cook the onion until it becomes translucent.

5. Add the garlic. When the garlic becomes colored a pale gold, add the mushrooms, salt and a liberal grinding of pepper. Stir thoroughly and lower heat to medium. Cook the mushrooms in the uncovered pan until all the liquid they will throw off has evaporated.

6. Add the wine. Stir thoroughly 2-3 times.

7. When the wine has evaporated, add the anchovies, tomatoes and parsley. Stir thoroughly. Cover the pan and cook for another 10 minutes.

8. Cook the pasta in abundant boiling salted water. Drain when it is barely tender but still firm to the bite. Transfer immediately to a warm serving bowl and toss with the mushroom sauce. Pour a little bit of olive oil in a thin stream over the pasta, toss and serve.