Enjoy This Recipe Courtesy of Chef Les Kincaid
Linguine with Prosciutto & Gorgonzola
1 pound thin linguine
1 tablespoon extra-virgin olive oil
2 shallots, thinly sliced
One 1/4 -inch-thick slice of prosciutto, cut into 3-by-1/4-inch matchsticks
1/2 cup drained, oil-packed sun-dried tomatoes, cut into thin strips
Crushed red pepper
Kosher salt and freshly ground black pepper
3/4 cup chicken stock or canned low-sodium broth
1/4 pound Italian Gorgonzola cheese
2 tablespoons finely chopped flat-leaf parsley
In a large pot of boiling salted water, cook the linguine until al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot, cover partially and keep warm.
Meanwhile, heat the oil in a large nonreactive skillet. Add the shallots and cook over moderately high heat for 1 minute. Stir in the prosciutto and sun-dried tomatoes. Season with crushed red pepper, salt and black pepper and cook for 5 minutes. Add 1/4 cup of the chicken stock and stir up any browned bits clinging to the bottom of the pan. Pour the sauce over the pasta and toss well.
Add the remaining 1/2 cup chicken stock and the Gorgonzola to the skillet and stir over moderate heat until creamy. Strain the sauce over the pasta; add the parsley and toss, adding some of the reserved cooking liquid if the pasta seems dry. Serve at once.
Yield: 4-6 servings