Linguine With Prosciutto And Sun-Dried Tomatoes

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup olive oil
• 4 garlic cloves, minced
• 1/4 pound thinly sliced prosciutto, cut julienne
• 1/2 cup drained sun-dried tomatoes, cut julienne
• 1/2 cup minced fresh basil
• 1/2 cup minced fresh italian parsley
• 1 pound linguine, freshly cooked
• freshly grated parmesan cheese

1. Melt butter with oil in heavy large skillet over medium-low heat. Add garlic and cook until golden, stirring frequently 1 to 2 minutes. Stir in prosciutto and cook 2 minutes. Add tomatoes, basil and parsley. Increase heat and bring to gentle boil. Place pasta in large serving bowl. Pour sauce over and toss thoroughly. Sprinkle with cheese

butter, olive oil, garlic, julienne, tomatoes, fresh basil, fresh italian parsley, linguine, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/linguine-with-prosciutto-and-sun-dried-tomatoes-50004198 (may not work)