Paglia e fieno
1/3 cup (75 ml) extra-virgin olive oil
2 to 3 tablespoons (28 to 42 g) butter
1 clove garlic, finely minced
1 scallion, finely minced
Â¼ cup (60 ml) chicken broth
1 cup (250 ml) dry white wine (like a Pinot Grigio)
1 tablespoon (15 ml) Rosanna's Tomato Sauce (page 172) or pureed tomato
2 ounces (57 g) Italian prosciutto, cut into Â½-inch (1.3 cm) cubes
Â½ cup (118 ml) heavy cream, at room temperature
8 ounces (227 g) dried or fresh spinach linguine (any Italian brand)
8 ounces (227 g) dried or fresh plain linguine (any Italian brand)
Â½ cup (75 g) shelled fresh peas or frozen baby peas
Parmigiano-Reggiano cheese, in one piece for grating
In a large sautÃ© pan, combine the oil and butter and place over medium heat. When the butter has melted, add the garlic and scallion. SautÃ© for 3 minutes, watching carefully so the garlic doesn't burn. Add the broth and wine and bring to a simmer. Add the tomato sauce and peas. Cook for about 5 minutes, until the sauce has reduced slightly. Add the prosciutto and cook for 5 minutes longer. Remove from the heat and set aside. Meanwhile, cook the pastas together in a large pot of boiling salted water until al dente (with a little give).
Drain in a colander. Put half of the sauce in the pasta pot, then return the pasta to the pot and top with remaining vegetable mixture and the cream. Toss to combine the pasta and vegetables, adding salt to taste if necessary. Grate cheese over the top and serve immediately.