Ingredients40 m servings 552 cals
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 8 to 10 minutes. Drain well in a colander set in the sink.
- Heat the olive oil in a large skillet over medium heat, and cook and stir the garlic, shallots, and red pepper flakes until the garlic is fragrant but not browned, about 3 minutes. Stir in the walnuts, and cook until the nuts give off a toasted smell, about 2 minutes; stir in ham slices, and cook the mixture until the ham is hot and beginning to brown, about 5 more minutes.
- Lightly toss the pasta with the ham mixture in the skillet, and sprinkle with Parmesan cheese and parsley.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 552 calories; 28.8 g fat; 54.7 g carbohydrates; 22.1 g protein; 31 mg cholesterol; 565 mg sodium. Full nutrition
ReviewsRead all reviews 5
Delicious! Served this with a spinach & strawberry salad for a light and tasty dinner. Everyone loved it! Thanks for the great recipe
I NEVER review anything online but felt I needed to with this recipe. It was completely different than our usual rotation of dinners and the flavor was awesome! The only adjustments I made was...
This was very good. Reminds me of Pasta Alla Grecia but made with ham rather than pancetta. I did have to add a 1/2 cup of pasta water to thin it out slightly. I also omitted the walnuts beca...
My family and I loved this recipe. It's delicious. Thank you for sharing it. The only deviation from the original recipe is I used more cheese.