Food Around the World - Prosciutto, Lemon and Rocket Linguine

The food in Sardinia always seems to taste better as the restaurants along the coast have spectacular views. The menus are similar to their Italian counterparts, but with local ingredients and the same fierce independence in their cuisine that they aspire to in their country.

4T extra virgin olive oil
1 red chilli seeded and finely sliced (optional)
grated zest of 1 lemon
juice of 1/2 lemon
300g cherry tomatoes, halved
300g gnocchi pasta
80g Parma Prosciutto
50g rocket
Pecorino shavings to serve

Mix the olive oil, chilli, lemon zest and juice together with the cherry tomatoes in a small saucepan. Season and set aside to marinate for 20 minutes.
Cook the linguine and then drain. Place in a large serving bowl.
Gently warm the tomatoes until heated through. Add to the linguine and toss.
Drape over the prosciutto and scatter the rocket leaves. Decorate with shavings of pecorino cheese.
Drizzle with olive oil and balsamic vinegar to serve.
Serves 4.

Substitute basil for rocket if you prefer.
Add olives and use mussels or fish instead of proscuitto.