Linguine with Lemon, Leeks, and Prosciutto

Food As Art with Jane Ellen Sexton

  1. Trim excess fat from prosciutto and save. Slice lean part into 1/4 inch strips.
  2. Place butter and fat from prosciutto into a large skillet and heat over medium heat until buter has melted and fat is translucent.
  3. Add the leeks, season with salt, pepper, and nutmeg and cover. Cook, stirring occasionaly, until tender, about ten minutes.
  4. Add the prosciutto, stirring to distribute.
  5. Add the cream.
  6. Reduce heat to low and let heat gently, uncovered.
  7. Add drained linguine and 1/2 cup of reserved pasta water to the skillet.
  8. Stir in lemon zest and lemon juice.
  9. Season with lots of black pepper.
  10. Heat gently for a few minutes to let pasta drink up the sauce.
  11. Add more pasta water as needed to thin out the sauce.
  12. Adjust salt and pepper seasoning if needed.
  13. Add hazelnuts and serve immediately.


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