Linguine with Prosciutto, Radicchio and Caraway Goat Cheese



4 servings



4 tbsp. virgin olive oil
1 lg. radicchio head, halved, and thinly sliced
1/4 lb. prosciutto di parma, thinly sliced
1/2 lb. linguine
1/4 lb. caraway seed goat cheese
Salt, to taste
Freshly ground black pepper, to taste


Bring 6 quarts water to a boil and add 2 tbsp. of salt. In a 12- to 14-inch skillet, heat olive oil until smoking. Toss in radicchio, stirring quickly until just wilted (1 minute). Julienne prosciutto slices and toss into pan with radicchio.

Cook pasta according to package instructions and drain in colander over sink. Pour hot pasta into pan with radicchio and return to heat. Toss until well mixed and pour into heated serving bowl. Shave caraway goat cheese over pasta and serve immediately.

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