Herbed Linguine with Prosciutto

Here's another winning recipe from Christine Hickman. This one features prosciutto, the other star ingredient from Parma.

 CHRISTINE HICKMAN

HERBED LINGUINE with PROSCIUTTO

1. 2 tablespoons extra-virgin olive oil
   
2. 1/4 cup red onion, finely chopped
   
3. Pinch of salt
   
4. 1 1/2 cups light cream or Half and Half
   
5. 1 teaspoon finely grated lemon zest
   
6. 3 ounces prosciutto, thinly sliced
   
7. 10 large fresh basil leaves
   
8. 1/4 cup fresh parsley leaves
   
9. 6 fresh mint leaves
   
10. 1 pound linguine or fresh egg fettuccine 
    
11. 3/4 cup freshly grated Parmigiano-Reggiano, or to taste
    
12. Freshly ground black pepper

Heat the olive oil in a large saute pan over medium heat. Add the onion and salt. Saute about 5 minutes until the onions soften and are transparent. Ad the light cream and the grated lemon zest. Cook one minute and remove from heat.

Cut the prosciutto into thin strips and separate all the pieces as you set them aside. Combine the basil, parsley and mint and chop finely. Set aside.

Cook the linguine or fresh egg fettuccine in rapidly boiling salted water. Just before the pasta is done, briefly return the saute pan to medium heat and warm the sauce. When the pasta is al dente, drain and add it to the saute pan along with the herbs and the Parmigiano-Reggiano.

Toss the pasta until the cheese melts and a light sauce forms. Add the prosciutto, season with freshly ground black pepper to taste and toss briefly.

Serve immediately in warm pasta bowls with more Parmigiano-Reggiano at the table.

This is sooo delicious. I had to make myself stop eating it so that I could eat the courses which were to follow. A simple, perfect supper all on its own with, of course, a glass of wine.