Gratin of Linguine

Saw this while down the lake on their local PBS Create TV it was a show hosted by Ming Tsai along with Colin Cowie and they just kept mmmmm'ing and raving about it ---we made it last weekend and now I know why --it was really easy and delicious! Also I halved this recipe.

3 tablespoons unsalted butter
1 cup proscuitto, cut into julienne strips
1 box of quinoa linguini pasta or regular linguini
½ cup freshly grated Parmesan cheese plus extra to pass around at the table
4 cups béchamel sauce

Béchamel Sauce
4 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt

Preheat oven to 400°F.

2. Melt 1 tablespoon of butter in a large skillet. Add prosciutto and cook for 1 to 2 minutes, stirring constantly.

3. Bring a large pot of water to a boil and cook linguini per instructions, leaving it slightly al dente. Drain well in a colander and place in a large ovenproof casserole, spreading 1/2 the pasta evenly in the dish.

4. Sprinkle 1/2 the prosciutto over the pasta and 1/2 cup Parmesan cheese. Spoon béchamel sauce over top. Repeat step with remaining portions of all ingredients.

5. Place 2 tablespoons butter, broken into pieces, over the pasta. Sprinkle the remaining 1/2 cup Parmesan cheese on top of pasta. Season with black pepper.

6. Place on the middle rack in the oven and bake for 20 minutes. Remove and adjust rack to top position in oven and set on broil. Broil as close as possible to the heat source for about 4 minutes or until golden brown and crispy. 

Bechamel

1. In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

2. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and set aside until ready to use.