Linguine with Lemon, Leeks, and Prosciutto
Food As Art with Jane Ellen Sexton
- 4 oz. thinly sliced prosciutto
- 2 Tbsp. Unsalted Butter
- 3 Medium Leeks, white and tender green parts only, sliced. (About 2 cups)
- Salt and Pepper to taste
- Pinch of Freshly Grated Nutmeg
- 1 cup Heavy Cream
- 1 lb. Dried Linguine, cooked al dente
(Reserve 1 cup of pasta water after cooking, but before draining.)
- 2 Tbsp. Lemon Zest
- Juice from half a lemon
- 3/4 cups toasted, chopped hazelnuts.
- Trim excess fat from prosciutto and save. Slice lean part into 1/4 inch strips.
- Place butter and fat from prosciutto into a large skillet and heat over medium heat until buter has melted and fat is translucent.
- Add the leeks, season with salt, pepper, and nutmeg and cover. Cook, stirring occasionaly, until tender, about ten minutes.
- Add the prosciutto, stirring to distribute.
- Add the cream.
- Reduce heat to low and let heat gently, uncovered.
- Add drained linguine and 1/2 cup of reserved pasta water to the skillet.
- Stir in lemon zest and lemon juice.
- Season with lots of black pepper.
- Heat gently for a few minutes to let pasta drink up the sauce.
- Add more pasta water as needed to thin out the sauce.
- Adjust salt and pepper seasoning if needed.
- Add hazelnuts and serve immediately.