Recipe of the day
Butter thinsThis recipe will make far more mixture than you need, but the dough will keep well in the freezer and you can slice off and bake a batch of biscuits as you require.
Prosciutto, egg & tomato linguine
Ray McVinnie provides inspiration for simple summer meals.by Ray McVinne | Cuisine issue #156 | Thursday, 20 December, 2012
Boil plenty of linguine in well-salted water until al dente. Drain and transfer to a warmed serving bowl. Add lots of chopped prosciutto,hard-boiled eggs, parsley, red onion, tomatoes, whole black olives and extra virgin olive oil. Mix well and serve topped with grated parmesan.
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