Linguine with Leeks, Prosciutto & Lemon

Linguine with Leeks, Prosciutto & Lemon
Photo by Scott Phillips


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

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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