Video: Proscuitto & Leeks Fettuccine
Sponsored by Kenmore and Cookmore.com. Produced by Fox Valley Magazine.
Leeks and chives are delicious this time of year, and this recipe for Proscuitto & Leeks Fettuccine is a quick meal that is also perfect for an afternoon or dinner with friends. Pasta recipes are some of my favorite great everyday meals recipes because they are versatile and lends itself to so many ingredients and flavors. This is a light and fresh recipe and uses only a few ingredients but has a great wow effect!
- 1 pound fettuccine, cooked until al dente
- 3 tablespoons olive oil
- 1 1/2 cups cleaned and sliced leeks
- 1 cup chopped chives
- 2 teaspoons red chili flakes
- 3/4 teaspoon kosher salt
- 1/2 pound Proscuitto, slice in big pieces
- 1/4 cup chicken stock
- Shredded Parmesan cheese.
Cook the dry fettuccine following the instructions on the box in boiling, salted water, and set aside.
Heat a large saute pan with olive oil. Saute the leeks and chives for about 2-3 minutes with salt and red pepper flakes. Add the sliced proscuitto and toss around together. Add the chicken stock and toss in the fettuccine pasta.
Toss together to let the flavors come together and heat through. Serve and top with shredded Parmesan cheese.