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Ding-A-Linguine

pasta, ham

1/4 teaspoon olive oil
2 cloves garlic; minced
1/4 cup minced shallots
6 ounces back bacon; chopped
1/2 cup evaporated 2% milk
1/4 cup whipping cream
12 ounces linguine pasta
1 cup frozen green peas
1/3 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
pinch pepper

In saucepan, heat oil over medium heat; cook garlic and shallots, stirring, for 2 to 3 minutes or until shallots begin to soften, being careful not to burn. Add bacon; cook for 3 minutes. Stir in evaporated milk and cream; simmer over medium-low heat for about 5 minutes or until thickened slightly. Meanwhile, in saucepan of boiling salted water, cook linguine for 5 minutes. Add peas; cook for 3 to 5 minutes or until pasta is tender but firm. Drain pasta and return to pot, reserving 1/2 cup cooking water. Add sauce, reserved cooking water, parsley, Parmesan, salt and pepper; toss to coat. From Looneyspoons and Crazy Plates - Janet and Greta Podleski

Contributor: Canadian Living Magazine, May, 2000

Yield: 4 servings

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