CHEF JEFF — ONE BYTE AT A TIME: Linguine, Prosciutto, Radicchio and Arugula

It takes only a small amount of some foods to add flavor to a pasta.

Linguine, Prosciutto, Radicchio and Arugula

½ pound linguine

1 tablespoon olive oil

1 ounce piece prosciutto in a chunk, cut into ¼-inch sticks

1 onion, chopped

1 clove garlic, finely chopped

½ teaspoon salt

½ cup white or red wine

4 canned plum tomatoes, chopped

1 head radicchio, halved, cut crosswise into ¼-inch shreds

2 cups baby arugula

Bring of salted water to boil; cook linguine. Drain. Meanwhile, heat olive oil in large skillet over medium-high heat. Add prosciutto; cook until fat renders a bit and pieces soften. Add onion and garlic; sprinkle with ¼ teaspoon of salt. Cook until onions soften. Add wine and tomatoes; stir in radicchio. Season with remaining ¼ teaspoon of salt. Cover; simmer until radicchio wilts. Stir pasta into sauce. Serve with arugula sprinkled on top.

Yield: Serves 2.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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