Linguine alla Chitarra with Leeks and Crispy Prosciutto

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Linguine alla Chitarra with Leeks and Crispy Prosciutto

Ingredients

  • 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

Instructions

  • Step 1

  • PREPARE linguine according to package directions.

    Step 2

  • 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.

    Step 3

  • TOSS spaghetti 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.

     

Homemade Italian Taste

This delicious recipe is inspired by Italian tradition in pasta making using the “chitarra” technique. A chitarra or pasta guitar is a kitchen tool used to cut fresh pasta into perfect strands. Olivieri® Linguine Nested is made with fresh eggs for perfect tenderness that resembles the authentic texture and taste of Italian homemade pasta. Enjoy this fresh long-cut pasta with a smooth texture, that is ready in just 2 minutes for simple yet elevated and flavourful meals.

If you are looking for a rich, creamy and comforting pasta recipe, this quick Linguine with Leeks and Crispy Prosciutto won’t disappoint. The combination of sautéed leeks and shallots along with a dash of white wine will set the stage for a decadent thick sauce after adding beef broth and whipping cream. Finally, everything is seasoned with aromatic fresh herbs like chives, rosemary, basil or oregano.

For an extra layer of flavour and texture, garnish your linguine and sauce with crispy prosciutto. To make this crunchy topping follow the skillet method explained within the cooking directions or bake prosciutto strips in the oven until golden and crispy. The secret to getting that perfect crunchy texture is to arrange each prosciutto strip without overlapping and allow the baked cured meat to cool before crumbling. Or, swap in ready cooked bacon for a recipe shortcut.

This savoury topping can be stored in the fridge in an airtight container and used in any other recipe for a crunch, like in this Fresh Tomato Tortelloni. If they’ve lost their crunch, reheat over medium heat in a skillet for a couple of minutes.

Love Italian food? Check out our gnocchi pasta recipes.

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