3 Tbsp. olive oil
2 cloves garlic, coarsely chopped
1 lb. white mushrooms, cut into thick slices
2 cups pitted black olives
1 bunch Italian parsley, finely chopped
1/2 cup butter
1/4 tsp. red chile flakes
Salt and freshly ground black pepper, to taste
Parmigiano-Reggiano, for grating
In a 12 to 14-inch skillet, heat the olive oil over high heat until smoking. Add the garlic and mushrooms and saute over high heat until the mushrooms are browned. In the bowl of a food processor, combine the sauteed mushrooms and garlic, the olives and the parsley and puree. Season with salt and pepper, to taste.
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
In the same saute pan, heat the butter over high heat until it foams and subsides. Add the olive puree and chile flakes and cook 5 minutes. Season to taste.
Cook the pasta in the boiling water 1 or 2 minutes. Drain and toss in the saute pan with the sauce. Divide evenly among 4 warmed pasta bowls, grate Parmigiano-Reggiano over, and serve immediately.