heather_in_sf
Well-known member
It is such a good recipe. and so fast! Has anyone else made it? If so I'd like to volunteer it for T&T status.
Here's the recipe if you haven't seen it (and thanks again Buzz!) I might have gotten this from years ago on the "other" swap. Since I didn't have Parma or prosciutto I used regular ham (like lunchmeat) sliced in a thick julienne.
LINGUINE WITH LEEKS, PARMA HAM & LEMON
A great pasta dish made in a saute pan From: Buzz/Toronto
I'm always anxious to make a wonderful dinner in double quick time when I get home
from the office. Made this tonight in very little time. We thought it extremely good.
The recipe says it should serve four. But I guess they didn't count on having my husband
for dinner. I'd say it makes three generous servings (at least in our house) Served it
with a simple salad of mixed greens dressed with balsamic and olive oil.
LINGUINE WITH LEEKS, PARMA HAM & LEMON
4 oz. thinly sliced parma ham (or
prosciutto), cut into 1/4 inch strips
4 tbsps. unsalted butter
3 medium sized leeks, white and tender green
parts only, sliced (to yield about 2 cups)
and well rinsed
salt and freshly ground black pepper to taste
Pinch freshly grated nutmeg
1 cup heavy cream
3/4 lb. dried linguine
2 tbsp. grated lemon zest
Juice of 1/2 lemon
3/4 cup walnuts, roughly chopped and lightly
toasted
Bring a large pot of salted water to a boil
for cooking the pasta.
Melt butter in a large skillet. Heat over medium until melted. Add the leeks, season with salt, pepper and nutmeg, and cover. Cook, stirring occasionally, until tender but not browned (about 10 minutes). Add the ham, stirring to distribute, and then add the
cream. Reduce the heat to low and let heat gently, uncovered, while you cook the pasta until just tender.
Reserve 1 cup of the pasta cooking water and then drain the pasta, leaving drops of water clinging to it. Add the pasta and half of the reserved pasta cooking water to the skillet. Stir in the lemon zest and juice; season abundantly with black pepper. Heat gently for a few minutes to let the pasta drink up the sauce,
adding more pasta cooking water if needed to
thin it. Add the walnuts and taste for salt
and pepper. Serve immediately.
Here's the recipe if you haven't seen it (and thanks again Buzz!) I might have gotten this from years ago on the "other" swap. Since I didn't have Parma or prosciutto I used regular ham (like lunchmeat) sliced in a thick julienne.
LINGUINE WITH LEEKS, PARMA HAM & LEMON
A great pasta dish made in a saute pan From: Buzz/Toronto
I'm always anxious to make a wonderful dinner in double quick time when I get home
from the office. Made this tonight in very little time. We thought it extremely good.
The recipe says it should serve four. But I guess they didn't count on having my husband
for dinner. I'd say it makes three generous servings (at least in our house) Served it
with a simple salad of mixed greens dressed with balsamic and olive oil.
LINGUINE WITH LEEKS, PARMA HAM & LEMON
4 oz. thinly sliced parma ham (or
prosciutto), cut into 1/4 inch strips
4 tbsps. unsalted butter
3 medium sized leeks, white and tender green
parts only, sliced (to yield about 2 cups)
and well rinsed
salt and freshly ground black pepper to taste
Pinch freshly grated nutmeg
1 cup heavy cream
3/4 lb. dried linguine
2 tbsp. grated lemon zest
Juice of 1/2 lemon
3/4 cup walnuts, roughly chopped and lightly
toasted
Bring a large pot of salted water to a boil
for cooking the pasta.
Melt butter in a large skillet. Heat over medium until melted. Add the leeks, season with salt, pepper and nutmeg, and cover. Cook, stirring occasionally, until tender but not browned (about 10 minutes). Add the ham, stirring to distribute, and then add the
cream. Reduce the heat to low and let heat gently, uncovered, while you cook the pasta until just tender.
Reserve 1 cup of the pasta cooking water and then drain the pasta, leaving drops of water clinging to it. Add the pasta and half of the reserved pasta cooking water to the skillet. Stir in the lemon zest and juice; season abundantly with black pepper. Heat gently for a few minutes to let the pasta drink up the sauce,
adding more pasta cooking water if needed to
thin it. Add the walnuts and taste for salt
and pepper. Serve immediately.