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)