Pasta with Leeks, Prosciutto and Sage Time: 30 minutes
3 medium leeks - about 1 1/2" diameter (3.5cm)
2 - 3 oz mushrooms
4 - 5 slices Prosciutto or other dry-cured ham
12 - 15 large sage leaves
2 tbs olive oil
1/4 cup chicken stock
1/2 cup freshly grated Parmesan (2 oz - 50 gr) plus a bit extra for sprinkling at table
fresh tagliatelle or spaghetti, 9 oz package (250gr)
Cook pasta according to package directions. While cooking: Clean leeks and slice thinly. Brush mushrooms and slice. Roughly chop Prosciutto. Heat oil in a large nonstick skillet. Add leeks and sauté until starting to get tender, about 5 minutes. Add mushrooms, ham and sage leaves and sauté about 10 minutes, until everything is starting to turn golden. Add chicken stock and heat through. Pour over hot, cooked pasta, add Parmesan and toss lightly - use a tongs. Serve, extra Parmesan on the side.
Cooking for Two? Or more?
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