Makes 4 servings. Difficulty
3 Tablespoons chopped prosciutto 4 Tablespoons unsalted butter 1/4 cup dry white wine 6 fresh basil leaves 1 pound gf fettucine Fresh corn cut from 2 cobs 4 shiitake mushrooms, stemmed and sliced 1/4 cup cream 1/4 cup freshly grated parmesan
In a small skillet heat 1 tablespoon of unsalted butter over medium-low heat. Add prosciutto. When proscuitto starts to brown remove from pan and set aside on a plate.
Increase heat to medium-high and add wine. Allow to boil until alcohol vapors cook off. Add 1 tablespoon butter and basil. Return prosciutto to pan, stiring to blend. Keep warm over low heat.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain.
While pasta is cooking, return skillet with prosciutto to medium heat. Add another tablespoon unsalted butter. When melted, add corn and shiitakes. Cook until corn is heated through and shiitakes are tender. Add cream and stir to blend. Simmer gently for 5 minutes.
Toss cooked pasta with corn- shiitake mixture. Adjust seasonings to taste with salt and freshly ground black pepper. Garnish with freshly grated parmesan cheese.