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Tagliatelle with prosciutto & radicchio

Yield: 6 Servings

Ingredients:

• 1 lb Fettucine -- or tagliatelle
• 6 1/2 oz Prosciutto -- or turkey Bacon
• 1 tb Canola oil -- butter Flavored
• 1 tb Virgin olive oil
• 6 tb Basil leaves -- shredded
• 1 lg Radicchio -- head shredded Salt and pepper -- to taste
• 3 tb Asiago Cheese -- shavings

Instructions:

PASTA POT - cook pasta until al dente. Drain well. Toss with butter flavored canola. LARGE SKILLET or WOK ~ Fry prosciutto or bacon until crisp; add a little olive oil as needed to prevent sticking. Option #1: Combine the herb(s) radicchio cheese pepper and meat in a serving bowl and toss. Add hot "buttered" pasta and toss. Distribute servings to heated bowls. Top with cheese. Option #2: Push meat aside in the wok or skillet and stir fry radicchio and herbs for about 3 minutes until just wilted and the cranberry color darkens ("maroon"). Add the pasta to the wok. Toss. Salt and pepper to taste. Transfer to a heated serving bowl. Top with cheese: some shavings some grated. VARIATIONS: __Any long stranded pasta. __Harlequin pasta: plain beet and spinach. __Equal amounts of linguine and angel hair. Note the different cooking times on package. __Shorten the pasta: break length in two. __Equal amounts of fresh basil or lemon basil and fresh tarragon. __Good quality turkey bacon instead of prosciutto. Cut bacon into squarish pieces; then fry. [patH at mcRecipe 30 Au 96] Recipe By : Pasta Cooking with Style (1994)

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