Fettuccine With Prosciutto And Radicchio

Directions

1. PASTA POT - cook pasta till al dente. Drain well. Toss with butter flavored canola. LARGE SKILLET or possibly WOK - Fry prosciutto or possibly bacon till crisp; add in a little extra virgin olive oil, as needed, to prevent sticking.
2. Option #1: Combine the herb(s), radicchio, cheese, pepper and meat in a serving bowl and toss. Add in warm "buttered" pasta and toss. Distribute servings to heated bowls. Top with cheese.
3. Option #2: Push meat aside in the wok or possibly skillet and stir fry radicchio and herbs for about 3 min, till just wilted and the "cranberry" color darkens ("maroon"). Add in the pasta to the wok. Toss. Salt and pepper to taste. Transfer to a heated serving bowl. Top with cheese: some shavings, some grated.
4. 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.
5. __Equal amounts of fresh basil, or possibly lemon basil and fresh tarragon. __Good quality turkey bacon instead of prosciutto. Cut bacon into squarish pcs; then fry. [patH at mcRecipe 30 Au 96]
6. Serving Ideas : mixed salad