MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Linguine w/Asparagus & Parma Ham
Categories: Vegetables, Pork, Pasta, Chilies
Yield: 6 Servings

20 Green asparagus spears
8 sl Parma ham, prosciutto or
- Serrano ham *
2 cl Garlic; fine chopped
1/2 Red chile; sliced in rings;
- or the whole chile
5 tb Olive oil
11 oz Linguine or spaghetti
Salt & pepper

* Prosciutto (pro-SHOO-toe) is the Italian word for ham,
used in English to refer to dry-cured ham (prosciutto
crudo). A regular cured ham-what Americans refer to as
"ham", in Italian is prosciutto cotto, cooked ham.

Parma ham is prosciutto produced in the Parma Protected
Designation of Origin area.

Serrano ham, or jamon serrano (serrano means sierra or
mountain) is a dry-cured Spanish ham, similar to
prosciutto: both are covered with salt and then hung
to dry.

Since prosciutto is cured for 2 years and serrano for
just 6 to 18 months, prosciutto is generally a drier
product.

DIRECTIONS: Peel the asparagus if necessary, then boil
gently in a large pot of salted water until al dente.
Don't overcook: The asparagus will continue to cook a
bit when removed from the water and will be heated
further in the last step, below.

Remove and slice diagonally.

Boil the pasta in salted water, but remove 2 minutes
before the end of the standard cooking time.

Place the garlic, chile and olive oil in a frying pan,
and heat gently over a low flame until the garlic has
browned. Add the ham and the sliced asparagus, and
heat gently.

Add about 3 tablespoons of the pasta boiling water to
the oil in the pan, stir in the cooked pasta and season
to taste with salt and pepper. Serve immediately.

NOTE & TIP: Adding the pasta boiling water at step 4
provides a mellow saltiness, increasing the flavor and
improving the texture of the pasta. It is a good idea
to add some cooking liquid to pasta dishes that do not
have much sauce: It prevents the dish from being too
dry.

Recipe courtesy of Umami Information Center, UmamiInfo.com.

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