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Linguine And Prosciutto

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This is a "fancy" version of that classic combination with a couple additional ingredients that add some protein and extra delicious flavor. You can serve this as a super simple main course with a green salad or use it as a side dish -- it pairs really nicely with chicken.

Cooking Recipe

Ingredients:
1 lb (450 g) linguine
1/2 cup (120 g) unsalted butter
3 ounces (85 g) prosciutto, sliced thin & roughly torn into small pieces
1/2 cup (75 g) toasted pine nuts
1/2 cup (20 g) chopped parsley
2 tbsp (30 mL) lemon juice
Freshly grated parmesan

Directions:
1. Cook linguine in boiling, salted water until al dente. Drain.

2. While pasta is cooking, cut butter in chunks and heat in a heavy skillet over medium heat. Swirl the pan so that the butter doesn't burn. Remove from heat immediately when foaming subsides, butter turns light, golden brown and gives off a nutty aroma. Careful -- brown can turn to black in an instant so pay close attention!

3. Stir in pine nuts, prosciutto and parsley. Toss with linguine and freshly grated parmesan.

Linguine And Prosciutto
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