• 3 tablespoons butter
• 6 green onions, thinly sliced
• 1/4 cup minced shallots
• 1 pound fresh shiitake mushrooms, stemmed, caps sliced (or substitute wild mushrooms like morels)
• 1/2 cup dry white wine
• 8 ounces fresh peas, shelled
• 1/2 cup whipping cream

• 1 pound fettuccine

• 3 ounces thinly sliced prosciutto, cut into thin strips
• Chopped Italian parsley

Melt butter in heavy large skillet over medium-high heat. Add green onions and shallots and sauté until onions soften, about 2 minutes. Add mushrooms and wine. Cover skillet and cook until mushrooms are tender, stirring occasionally, about 6 minutes. Reduce heat to medium-low. Add peas and cream; simmer until peas are tender, about 5 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well.
Return pasta to same pot. Mix in mushroom sauce and prosciutto; season with salt and pepper. Transfer to large bowl; sprinkle with parsley and ser