Linguine and Prosciutto with Basil-infused Butter and White Wine

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 box 16 Ounce Box, Linguine Pasta
• ½ teaspoons Salt For Pasta Water
• 1 teaspoon Olive Oil, For Pasta Water
• ½ pounds Sliced Prosciutto
• 1 stick Sweet Cream Butter
• 4 leaves Freshly Chopped Basil
• 2 cups White Wine (your Choice)
• ½ cups Pepper To Taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil, then add the salt for pasta water and the olive oil for pasta water. Add the linguine and cook until al dente, about 8 to 10 minutes.

2. While the pasta cooks, melt the sweet cream butter in a large skillet over medium heat. Add the chopped basil and stir for about 1 minute to infuse the butter.

3. Pour in the white wine and simmer for about 2 minutes until it reduces slightly.

4. Tear the sliced prosciutto into strips and add to the skillet. Cook 1 to 2 minutes, just until warmed through and lightly crisp at the edges. Prosciutto is cured, so heating is enough.

5. Drain the linguine, reserving a ladle of the cooking water. Add the pasta to the skillet and toss well with the sauce, loosening with a splash of the reserved cooking water as needed.

6. Season with pepper to taste, toss once more, and serve hot.