- 1/4 cup Dolce Vita Pure Olive Oil
- 500g Dolce Vita Linguini Pasta
- 250g La Contra Prosciutto Parma Ham (sliced)
- Fresh basil leaves (for garnishing)
- 1/4 cup Cooking Cream
- 1 cup Chicken stock
- 1/4 cup Chopped shallots
- 1/4 cup Butter
- 1/4kg Shitake mushrooms
- 1/4kg Shimeji mushrooms
- Salt and pepper
Step 1: Salt the water and boil it to cook some pasta
Step 2: Pour in the Dolce Vita Pure Olive Oil and fry the prosciutto till it becomes crispy. Once crispy, set it aside and put it on some paper towels.
Step 3: In the same pan, pour in all the mushrooms and cook it till it shrinks.
Step 4: Add medium chopped shallots and basil leaves and give it a good mix. Season with salt and pepper.
Step 5: Add 1 cup chicken stock to the pan and let the mixture simmer and reduce.
Step 6: While the sauce is simmering, put in the Dolce Vita Linguini Pasta into the hot water and undercook it by 3 mins
Step 7: Put the pasta in the pan and add a cup of pasta water to help thicken the sauce.
Step 8: Pour in the cream and cook it enough until the sauce reduces.
Step 9: Break up some of the crunchy prosciutto and put inside the pasta.
Step 10: Put in the butter and melt it on the pasta. After this, transfer the pasta to a plate.
Step 11: Garnish the pasta by crumbling more prosciutto on top and adding fresh basil leaves. Drizzle with olive oil at the end to make it shiny and moist.