Linguine alla Chitarra with Leeks and Crispy Prosciutto
Preparation Time
15 Min
Cooking Time
15 Min
Total Time
30 Min
Servings
4
What you’ll need
- 1 pkg (300 g) Olivieri® Linguine Nested
- 2 tbsp (30 mL) olive oil
- 2 leeks (white and light green parts only), thinly sliced
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp (15 mL) finely chopped fresh thyme
- 2 tsp (10 mL) finely chopped fresh rosemary
- 1/4 tsp (1 mL) each salt and pepper
- 1/4 cup (60 mL) dry white wine
- 3/4 cup (175 mL) reduced-sodium beef broth
- 1/2 cup (125 mL) 35% whipping cream
- 4 slices prosciutto, cooked crisp and crumbled
- 1/3 cup (75 mL) shaved Parmesan cheese
- 2 tbsp (30 mL) finely chopped fresh chives
Directions
- PREPARE linguine according to package directions.
- HEAT oil in skillet set over medium heat; cook leeks, shallots, garlic, thyme, rosemary, salt and pepper for about 5 minutes or until slightly softened. Stir in wine; cook for 1 minute. Stir in beef broth; bring to boil. Cook for 2 minutes. Stir in cream; return to boil. Cook for 5 to 8 minutes or until thickened.
- TOSS linguine with sauce; transfer to serving dish. Garnish with prosciutto, Parmesan and chives.
Tip: For crispy cooked prosciutto, heat 2 tbsp oil in large skillet; cook for 5 to 8 minutes or until golden and crispy.
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