Linguine with Tomato & Prosciutto di Parma
There was leftover Prosciutto that we bought for homemade sourdough pizza. There were three large thick slices and we used only a slice for the pizza. When I checked the status of the leftover, it looked still fine. I happened to see the price on the package. I was stunned. How expensive the prosciutto was! I remembered J said it tasted much better than Wegmans brand when we were making the pizza. Yes, it should. It was authentic Prosciutto di Parma! Once I knew the value, I immediately started thinking of what to do with the leftover before it gets dry or molded. I browsed Internet to get some inspirations. I wanted to make some sort of pasta dish, but wasn't in a cream-based sauce mood this time. There were some pasta recipes online that combined tomato and prosciutto, but I didn't run into a recipe that excited me. I ended up making a recipe. It was actually similar to Pasta all'Amatriciana, but prosciutto took a place of pancetta, and I added prosciutto in the tomato-shallot-garlic sauce just before serving along with fresh basil. Nobody wants cook Prosciutto di Parma like pancetta, doesn't he/she?
