Ingredients

1/4 pound fresh or dried fettuccine

1 stick unsalted butter

2 teaspoons fresh lemon juice

2 ounces thinly sliced prosciutto torn into 2 inch strips

1 cup finely chopped fresh parsley leaves

1/3 cup pine nuts toasted lightly

thin lemon wedges as an accompaniment

Preparation

In a kettle of boiling slated water cook the fettuccine until it is done and drain it. While the fettuccine is cooking in a skillet heat the butter over moderately high heat swirling it until it is golden brown, remove the skillet from the heat and stir in the lemon juice, the prosciutto, the parsley and the pine nuts to hot.