Recipe - Tagliatelle With Prosciutto And Radicchio

1 pound fettucine; or tagliatelle
6 One half ounce prosciutto; or turkey bacon
1 tablespoon canola oil; butter flavored
1 tablespoon virgin olive oil
6 tablespoon basil leaves; shredded
1 lg radicchio; head, shredded
Salt and pepper; to taste
3 tablespoon asiago Cheese; shavings

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]

Posted to MCRecipe Digest V1 #215

Date: Fri, 30 Aug 1996 08:29:00 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
Serving Ideas : mixed salad

NOTES : San Diego, Thunder Bay Press 1994. Jane Hann (Author, Australian)