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Tagliolini with Prosciutto and Pistachio Sauce

List of Ingredients

1 pound fresh tagliolini (or linguine)
2 sticks butter
1 cup minced prosciutto (about 4 ounces)
3/4 cup pistachio nuts, lightly toasted and ground
2 tablespoon dark rum
1/4 cup minced flat-leafed parsley
2 teaspoon lemon juice
Salt and pepper to taste


Recipe

Cook the tagliolini in lightlly salted water, drain.
In a skillet cook butter until it begins to brown; stir in prosciutto, and nuts and cook the mixture for 1 minute. Add salt and pepper, to taste. Add heated rum, ignite it and shake the pan until the flames go out. Stir in the parsley and lemon juice, adjust seasonings if necessary. Add the cooked tagliolini to the skillet and toss the mixture, lifting the pasta with wooden forks, until it is well combined. Transfer the pasta to a heated serving dish. Serves 4 to 6.
Adapted from Gourmet Oct. 1978