Vermicelli with Ham and Mushrooms

(Serves 4) Ready in 5 minutes

85 g. (3 oz) button mushrooms. sliced.
15 g. (1/2 oz) butter.
85 g. (3 oz) cooked smoked ham, thinly sliced
and chopped
140 ml (1/4 pint) single cream
salt and freshly ground pepper
250 g. (g oz) Buitoni Vermicelli

Gently saute the mushrooms in the butter until tender.
Add the ham and cream and cook gently, without boiling,
until the sauce thickens. Season to taste.
Cook the Vermicelli as directed below.
Drain and then toss through the hot sauce.

How to cook the vermicelli
Place 100g of pasta in salted boiling water (1 litre
water, 10g salt for 100 g pasta). Boil for 4 min stirring
occasionally.

http://www.ex.ac.uk/brad/recipes/html/vhm.htm
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