Ingredients

Serves 4

　　1 pound dried linguine

　　1 pound fresh spinach, coarse stems discarded, leaves washed well and spun dry

　　1/2 pound thinly sliced prosciutto, cut into 1/2-inch pieces

　　2 tablespoons finely chopped garlic

　　2 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil, crumbled

　　2 tablespoons chopped fresh oregano leaves or 1 tablespoon dried oregano, crumbled

　　3/4 cup olive oil

　　1/2 pound Gorgonzola, crumbled

　　1/2 cup pine nuts, toasted until golden

　　Garnish: fresh basil leaves

　　Accompaniment: freshly grated Parmesan

　　

Step 1

In a 6-quart kettle bring 5 quarts salted water to a boil for linguine.

　　

Step 2

Cut half of spinach leaves into thin strips and reserve remaining whole leaves.

　　

Step 3

In a large heavy skillet cook prosciutto, garlic, basil, and oregano in 1/2 cup oil over moderately high heat, stirring, until lightly browned, about 3 minutes.

　　

Step 4

Add pasta to boiling water and cook until al dente. Drain in a colander. Return pasta to kettle and toss with remaining 1/4 cup oil, prosciutto mixture, cut spinach and Gorgonzola. Season pasta with salt and pepper.

　　

Step 5

Arrange reserved spinach leaves on 4 plates. Mound pasta on spinach and sprinkle with pine nuts. Garnish pasta with basil leaves and serve with Parmesan.