Portabello Mushrooms, Pasta and Fresh Tomato Sauce

2 c Fresh Tomato Sauce

1/2 lb angel hair pasta

1/2 c flour

1 tb Emeril=D5s Creole Seasoning

1/4 c olive oil

4 portabello mushrooms each about 4-5=D3 in -- rins

ed & stemmed diameter 1/2 c coarsely grated fresh Parmesan cheese

Prepare the Fresh Tomato Sauce, and keep warm

Meanwhile, combine the flour with the Creole Seasoning until thoroughly b lended. Dredge the mushrooms thoroughly in the seasoned flour, shaking o ff any excess.

Heat the remaining oil in a large skillet over high heat. When the oil i s hot and almost smoking, add the mushrooms, top side first, and saute th em until golden brown, for about 1 minutes on each side. Remove from ski llet.

Cook pasta and drain.

To serve, mound 1/2 cup of pasta in each pasta bowl. Place 1 mushroom, t op side up, on each pasta serving. Nap with 1/2 c of sauce, and sprinkle with 2 tbs of the Parmesan.