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artichoke harts and pancetta linguini with crispy basilArtichoke Heart and Prochutto Linguini with Crispy Basil

Yield: 2 servings


  • 1/2 lb (225g) linguini
  • 3-4 frozen artichoke harts ..... chopped
  • 2 slices prochutto ..... chopped
  • 1 garlic cloves ..... chopped fine
  • 10 basil leaves ..... 4 to chop and 6 for crispy basil
  • salt
  • papper
  • 4 tablespoon extra virgin olive oil
  • freshly grated Parmesan

Cooking Directions

  1. In a small frying pan, heat 2 tablespoon extra virgin olive oil in medium heat. Add 2-3 basil leaves at a time and fry until crisp. Make sure the heat is not too high otherwise, the basil will burn.

  2. Saute the garlic in a heavy large frying pan over medium heat and add the chopped artichike and saute for 5 mintues. Salt and papper to your taste. Add the prochutto just before adding the linguini.

  3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the linguini and cook until it is just tender but still firm to the bite, stirring occasionally. Drain.

  4. Add the linguini and some pasta water to the artichoke mixture and toss. Season the pasta, to taste, with salt and pepper if needed. Add chopped basil at the end and toss. Transfer the pasta to a serving bowl. Garnish with crispy basil and graded parmesan cheese.

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