Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fettucine -- or tagliatelle
   6 1/2  ounces        prosciutto -- or turkey bacon
   1      tablespoon    canola oil butter flavored
   1      tablespoon    virgin olive oil
   6      tablespoons   basil leaves shredded
   1      large         radicchio -- head, shredded
                        salt and pepper to taste
   3      tablespoons   asiago cheese shavings

Preparation:

PASTA POT - cook pasta until al dente. Drain well. Toss with butter flavored canola. LARGE SKILLET or WOK - Fry prosciutto or bacon until crisp; add a little olive oil, as needed, to prevent sticking. Option #1: Combine the herb(s), radicchio, cheese, pepper and meat in a serving bowl and toss. Add hot "buttered" pasta and toss. Distribute servings to heated bowls. Top with cheese. Option #2: Push meat aside in the wok or skillet and stir fry radicchio and herbs for about 3 minutes, until just wilted and the "cranberry" color darkens ("maroon"). Add the pasta to the wok. Toss. Salt and pepper to taste. Transfer to a heated serving bowl. Top with cheese: some shavings, some grated. VARIATIONS: ""Any long stranded pasta. ""Harlequin pasta: plain, beet and spinach. ""Equal amounts of linguine and angel hair. Note the different cooking times on package. ""Shorten the pasta: break length in two. ""Equal amounts of fresh basil, or lemon basil and fresh tarragon. ""Good quality turkey bacon instead of prosciutto. Cut bacon into squarish pieces; then fry.