Linguine with Leeks, Prosciutto & Lemon

Linguine with Leeks, Prosciutto & Lemon
Photo by Scott Phillips


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

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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