butter for frying
3 tbsp. canned petits pois or tiniest green peas, plus their juice
8 mushrooms, sliced
2 slices thinnest ham, cut into 2-inch strips
salt
white pepper
1 tsp. mixed dried Italian herbs
small wineglass Marsala or cooking sherry
3 tbsp. double cream (heavy cream)
1 lb. any pasta (capellini, fusilli), cooked al denté

Fry the sliced mushrooms in butter till they take on brown color, adding a little more butter if necessary. Add the peas plus 3 tablespoons to stop the pan from drying out. Heat through for a minute. Add the ham strips and heat for another minute.

Season with salt, white pepper and the dried mixed Italian herbs (basil, oregano, rosemary, parsley, thyme in small quantities, to taste).

Remove from heat. Pour on the Marsala or sherry. Return to high heat and bring to a boil. Reduce heat to a simmer on and cook over low heat until volume of sauce has reduced by two-thirds.

Lower the heat to minimum and gradually stir in 2-3 tablespoons double cream (heavy cream).

Serve with your favourite pasta.

Submitted by: Elizabeth Chase