Linguine With Ham

• 1/2 pound thinly sliced ham
• 2 red ripe tomatoes, about 3/4 pound
• 1/2 pound fresh mushrooms
• 1 1/2 cups fresh or frozen peas
• 1/4 cup olive oil
• 1 tablespoon finely minced garlic
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/2 cup heavy cream
• 12 leaves fresh basil
• 3 quarts water
• 3/4 pound fine egg noodles
• 1 egg, well beaten
• Freshly grated Parmesan cheese

1. Cut the ham into thin strips, each about 2 inches long.
2. There should be about 2 cups.
3. Drop the tomatoes into boiling water and let stand 10 seconds.
4. Drain.
5. Peel and core tomatoes, cut crosswise in half, remove seeds and dice into 1/2-inch cubes.
6. There should be about 2 cups.
7. Slice mushrooms thin.
8. There should be about 3 cups.
9. If fresh peas are used, cook in boiling water to cover for 30 seconds or longer, depending on size and age.
10. If frozen, put in sieve and run under hot water from faucet.
11. Drain.
12. Heat oil in skillet and add the mushrooms.
13. Cook, stirring often, about 2 minutes.
14. Add garlic, tomatoes and ham and stir to blend.
15. Cook over high heat about 2 minutes.
16. Add peas, salt and pepper and stir.
17. Add cream and basil leaves.
18. Bring to boil.
19. Bring three quarts of water to boil and add salt to taste.
20. Drop in pasta and cook until tender, 3 minutes or to desired doneness.
21. Put egg in large, warm mixing bowl.
22. Drain noodles and add to egg.
23. Add hot sauce and toss.
24. Serve with grated cheese.

ham, red ripe tomatoes, mushrooms, peas, olive oil, garlic, salt, freshly ground pepper, heavy cream, basil, water, egg noodles, egg, parmesan cheese

Taken from cooking.nytimes.com/recipes/2594 (may not work)