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    You are in: Home / Recipes / Olive Garden Linguine With Kalamata Olives and Prosciutto Recipe
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    Olive Garden Linguine With Kalamata Olives and Prosciutto

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Member #610488's Note:

    This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners.

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    Units: US | Metric


    1. 1
      If using dried mushrooms, soak in water overnight and boil in water for an hour the next day to ensure they will be tender.
    2. 2
      Cook linguine according to package directions. When pasta is done, drain and toss with 3 tbsp olive oil.
    3. 3
      Heat oil in a sauté pan while pasta cooks. Add prosciutto, garlic, and mushrooms. Saute for 2 minutes, until you can smell the garlic. Add olives and 1 Tbsp chopped parsley. Add wine and reduce by 1/2. Add tomato sauce and bring to a boil.
    4. 4
      Add pasta to sauté pan. Toss to thoroughly coat pasta with sauce.
    5. 5
      Transfer to large serving platter. Top with shredded parmesan cheese and fresh chopped parsley. Serve immediately.

    Ratings & Reviews:


    Nutritional Facts for Olive Garden Linguine With Kalamata Olives and Prosciutto

    Serving Size: 1 (104 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 361.9
    Calories from Fat 139
    Total Fat 15.5 g
    Saturated Fat 2.3 g
    Cholesterol 1.1 mg
    Sodium 93.4 mg
    Total Carbohydrate 44.3 g
    Dietary Fiber 2.1 g
    Sugars 1.3 g
    Protein 8.4 g

    The following items or measurements are not included:


    tomato sauce with herbs

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