- 1 pound of fresh linguine
- 1 TB extra virgin olive oil
- 2 shallots, peeled and thinly sliced
- One 1/4 inch-think slice of prosciutto, julienned
- 1/2 cup drained, oil-packed, sun-dried tomatoes
- crushed red pepper to taste
- Kosher salt and freshly ground pepper to taste
- 3/4 cup chicken stock
- 1/4 lb Italian Gorgonzola
- finely chopped flat-lead parsley
In a large pot of boiling, salted water, cook the linguine about 2 minutes, until al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot, cover partially and keep warm.
Meanwhile, heat the oil in a large skillet. Add the shallots and cook over moderate heat for about a minute. Stir in the prosciutto and sun-dried tomatoes. Season with crushed red pepper, salt and pepper and cook for 5 minutes. Add 1/4cup of the chicken stalk and stir up any brown bits clinging to the bottom of the pan. Pour the sauce over the pasta and toss well.
Add the remaining 1/2 cup chicken stock and the Gorgonzola to the skillet and stir over moderate heat until creamy. Strain the sauce over the pasta; add the parsley and toss, adding some of the reserved cooking liquid if the pasta seems dry. Serve all at once.