[Carolinajim]

Here is a quick late summer recipe. (serves two)  Here in North Carolina we have lots of peppers this time of year and as the temperatures cool the shiitake mushroom logs start producing (I've picked about 5 pounds off of  my collection of logs over the last two days).  The shiitakes, pablamo pepper and anchovies really make this a very tasty dish!

1/4 pound of shiitake mushrooms (grow your own...it is easy) sliced
2 giant marconi peppers from the garden chopped very coarsely
3 medium to small bell peppers from the garden chopped very coarsely
1 pablano pepper chopped fine (a wee bit spicy but really not very hot)
1 shallot chopped
1 clove garlic chopped
1 small tin of anchovies (drain...the oil could be used with the place of olive oil if you really like the taste of anchovies.)
1 cup of spaghetti sauce
8 to 10 ounces of whole grain angel hair pasta (sure you can use the regular stuff)
2 tablespoons of olive oil

Heat a skillet and then add the oil.  Throw in the garlic.  Sautee the garlic for a moment and then dump in the rest of the chopped ingredients.  Stir fry until the peppers are cooked to your liking (we like them a bit crispy). 

Once you achieve the perfect level of crispness for your taste add the spaghetti sauce.  Mix in the anchovies. Keep the mixture warm.

Cook the spaghetti per directions.

Serve the sauce mixture on top of the spaghetti and enjoy the meaty texture of the shiitakes, the saltiness of the anchovies and the crispness of the pepper...with just a hint of heat from the pablamo.

Enjoy!

[Rosemary]

Mmm, sounds nice.