Tagliatelle with prosciutto and radicchio

Yield: 6 Servings

Measure Ingredient
1 pounds fettucine; or tagliatelle
6½ ounce prosciutto; or turkey bacon
1 tablespoon canola oil; butter flavored
1 tablespoon virgin olive oil
6 tablespoons basil leaves; shredded
1 large radicchio; head, shredded
\N \N Salt and pepper; to taste
3 tablespoons asiago Cheese; shavings

PASTA POT - cook pasta until al dente. Drain well. Toss with butter flavored canola. LARGE SKILLET or WOK - Fry prosciutto or bacon until crisp; add a little olive oil, as needed, to prevent sticking.

Option #1: Combine the herb(s), radicchio, cheese, pepper and meat in a serving bowl and toss. Add hot "buttered" pasta and toss. Distribute servings to heated bowls. Top with cheese.

Option #2: Push meat aside in the wok or skillet and stir fry radicchio and herbs for about 3 minutes, until just wilted and the "cranberry" color darkens ("maroon"). Add the pasta to the wok. Toss. Salt and pepper to taste. Transfer to a heated serving bowl. Top with cheese: some shavings, some grated.

VARIATIONS: __Any long stranded pasta. __Harlequin pasta: plain, beet and spinach. __Equal amounts of linguine and angel hair. Note the different cooking times on package. __Shorten the pasta: break length in two.

__Equal amounts of fresh basil, or lemon basil and fresh tarragon. __Good quality turkey bacon instead of prosciutto. Cut bacon into squarish pieces; then fry. [patH at mcRecipe 30 Au 96] Posted to MC-Recipe Digest V1 #215 Date: Fri, 30 Aug 1996 08:29:00 -0700 (PDT) From: PatH <phannema@...>

Serving Ideas : mixed salad

NOTES : San Diego, Thunder Bay Press 1994. Jane Hann (Author, Australian)

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