We just had this for lunch. I wasnt sure how Mr. Picky was gonna like the olives but he really did. I wish I had made some breadsticks to go with it.
I can't get prosciutto here so I had to use some ham. For the tomato sauce I just used our fav jar spaghetti sauce. I topped it with a lot of parm.
Jon said he wants the dish again so I put it in my keeper file.


This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners.

SERVES 4
8 ounces linguine
4 tablespoons olive oil
3 tablespoons prosciutto, chopped
1 tablespoon garlic, chopped
1/2 cup mushroom, sliced
2 tablespoons kalamata olives, pitted and chopped
1 tablespoon green olives, pitted and chopped
1 tablespoon parsley, chopped
1/4 cup red wine
2 cups tomato sauce with herbs
1 tablespoon parmesan cheese, shredded (garnish)
parsley, chopped (garnish)

Cook linguine according to package directions.
When pasta is done, drain and toss with 3 tbsp olive oil.
Heat oil in a sauté pan while pasta cooks.
Add prosciutto, garlic, and mushrooms.
Saute for 2 minutes, until you can smell the garlic.
Add olives and 1 Tbsp chopped parsley.
Add wine and reduce by 1/2.
Add tomato sauce and bring to a boil.
Add pasta to sauté pan.
Toss to thoroughly coat pasta with sauce.
Transfer to large serving platter.
Top with shredded parmesan cheese and fresh chopped parsley.
Serve immediately.

This sounds so good. If I didn't have a turkey breast baking I would make this.