Linguine with Leeks, Prosciutto & Lemon

Linguine with Leeks, Prosciutto & Lemon
Photo by Scott Phillips


  • ¾ cup walnuts, roughly chopped and lightly toasted
  • 4 oz. thinly sliced prosciutto, excess fat trimmed and reserved, lean part cut into ¼-inch-wide strips
  • 1 cup heavy cream
  • 1 lb. dried linguine
  • 1 Tbs. lemon zest
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. unsalted butter
  • + 3 more ingredients
    • Pinch freshly grated nutmeg
    • 3 small leeks, white and tender green parts only, sliced (to yield about 2 cups) and well rinsed
    • Juice of ½ lemon

Bring a large pot of salted water to a boil for cooking the pasta. Chop the trimmed prosciutto fat, if using, and put it in a large skillet with the butter. Heat over medium until the butter is melted and the fat is translucent. Add the leeks, season with salt, pepper, and nutmeg, and cover. Cook...

View full recipe at Fine Cooking


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