Weekend Recipe | Linguine with Asparagus & Parma Ham

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This month, Paulo de Tarso and Nicolas Jaouën opened the doors to their new Italian restaurant Margot in Covent Garden. The menu revolves around classic Italian cuisine with a focus on quality, seasonal ingredients and draws inspiration from Italy’s diverse regions. Here we have one of their classic pasta dishes you can try at home..

Ingredients:

*400gr. of linguine

*60gr. Parma Ham cut into strips

*1 red onion finely chopped

*1 clove of garlic finely chopped

*12 asparagus peeled and sliced 2cm. thick

*75 ml. extra virgin olive oil (EVO)

*200 ml. water

*50 gr. grated Parmigiano Reggiano

*6 basil leaves

*Salt and black pepper

Method:

  1. Fry 50ml of extra virgin olive oil with the onions and the garlic in a large sautéed pan on a medium heat.
  2. Add the ham and cook it for a couple of minutes.
  3. Add the asparagus and let it cook for about 5 minutes stirring the sauce with a wooden spoon now and then.
  4. Add the water, adjust with salt and black pepper, let it cook for another 5 minutes then turn the heat off.
  5. Cook the linguine in a large pot of salted boiling water until al dente.
  6. Drain the pasta and toss it together with the asparagus sauce, the basil, the rest of EVO and the Parmigiano Reggiano in a large salad bowl.
  7. Serve it in a pasta bowl with extra grated Parmigiano Reggiano on top.

 

 

 

 

 

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