One of my favourite dishes in September is Linguine Pasta with Porcini Mushrooms and Proscuito De Parma. While this is sinfully rich, the pairing of porcini mushrooms with air cured ham bonded beautifully with cream, garlic, Italian parsley and wine is simply heavenly! Washed down with a nice glass of chilled white or rose, it can really make your day. Too bad we can't get Spanish Serrano Ham in Singapore, or else it would even be better as Serrano Ham made from the Iberian Black Pig (Kurobuta) is considered one of the finest in the world.
Linguine with Porcini Mushrooms and Parma Ham
1pkt Linguine Pasta (500g dry weight), cooked al dente
160g Parma Ham/Serrano Ham, shaved or diced
1tsp Chopped Garlic
200g Fresh Shitake Mushrooms, sliced
200g Porcini Mushrooms, sliced
100g Fresh Button Mushrooms, sliced
100ml White Wine
750ml Whipping Cream
Salt to taste
2tbsps Chopped Parsley/Spring Onions
Melt butter and sauté ham and garlic till fragrant. Add the mushrooms and cook for two minutes.
Pour in the white wine, cream and bring to simmer. Season the sauce with salt and add the pasta. Toss well and sprinkle the chopped parsley over. Serve immediately.
Chef Tip: In trying to get your pasta cooked “al dente”, the way as it should be eaten like the Italians do, cut back the boiling time of the pasta by two minutes in accordance to the recomended cooking time stated as instructions on the label. You will need these 2 minutes for tossing the pre cooked pasta over the stove with the sauce.
(cook with love, eat with passion and share the joy!)