Orecchiette with Mushrooms, Ham, and Peas

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

This is a comforting dish, put together in minutes. It is also good made with fusilli.


  • Salt, to taste
  • tablespoons olive oil
  • 1 garlic clove, smashed and peeled but left whole


  1. Bring a large pot of water to a boil for the pasta. Add a little salt.
  2. Meanwhile, heat 2 tablespoons of the olive oil with the garlic in a large skillet over medium heat. Let the garlic sizzle until golden, 1 to 2 minutes. Then, discard it. Raise the heat to medium-high.
  3. Add the mushrooms to the skillet; sprinkle with salt and pepper to taste. Let the