Dish of the Week: Linguine with Gorgonzola, Spinach, and Prosciutto

1 pound dried linguine

1 bunch spinach, coarse stems discarded, leaves washed well and spun dry

1/2 pound thinly sliced prosciutto, cut into 1/2-inch pieces

2 tablespoons finely chopped garlic

2 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil, crumbled

2 tablespoons chopped fresh oregano leaves or 1 tablespoon dried oregano, crumbled

3/4 cup olive oil

1/2 pound Gorgonzola, crumbled

1/2 cup pine nuts, toasted until golden

Garnish: fresh basil leaves

Accompaniment: freshly grated Parmesan

In a 6-qt kettle bring 5 qts salted water to a boil for linguine. Cut half of spinach leaves into thin strips and reserve remaining whole leaves. In a large heavy skillet cook prosciutto, garlic, basil, and oregano in 1/2 C oil over med-high heat, stirring, until lightly browned, about 3 min. Add pasta to boiling water; cook until al dente. Drain in a colander. Return pasta to kettle and toss with remaining 1/4 C oil, prosciutto mixture, cut spinach and Gorgonzola. Season pasta with salt & pepper. Arrange reserved spinach leaves on 4 plates. Mound pasta on spinach, sprinkle with pine nuts. Garnish with basil leaves and serve with Parmesan. From Gourmet, August 1996.