Pasta with Mushroom and Black Olive Sauce

1 lb mushrooms, coarsely chopped

¼ cup olive oil

salt & pepper tt

2 cloves garlic, minced

1 cup oil-cured black olives, pitted

½ cup parsley, chopped

4 TBS unsalted butter

¼ tsp red pepper flakes

1.5 cups heavy cream

1 lb spaghetti

juice of ½ lemon

1 cup parmesan, grated

1. Bring large pot of water to boil
2. Sautee mushrooms in oil over high heat
3. Add salt, garlic, continue to sautee
4. Pulverize sautee mixture in blender with olives, parsley
5. Melt butter, blend in sautee mixture, add cream
6. Cook pasta, toss with sautee mixture, lemon juice, parmesan