Tagliatelle With Gammon And Mushrooms

350 g/12 oz lean gammon, cubed and soaked for
15 minutes
1 tablespoon olive oil
1 onion, peeled and finely sliced
1 clove garlic, peeled and crushed
175 g/6 oz mushrooms, wiped and sliced
1 x 400 g/14 oz can chopped tomatoes
1 tablespoon chopped basil
1 tablespoon chopped parsley
1 tablespoon tomato puree
salt
freshly ground black pepper
225 g/8 oz tagliatelle
15 g/1/2 oz butter
50 g/2 oz Parmesan cheese, grated
basil sprigs, to garnish (optional)

Drain the gammon and dry on absorbent kitchen paper. Heat the oil in a pan and gently fry the onion and garlic until cooked but not brown. Stir in the gammon and mushrooms. Continue to fry for 3 minutes. Mix in the tomatoes, basil, parsley

and tomato purée. Season well with salt and pepper to taste, and pour into a pudding basin.

Cover with foil or cling film. Bring a large pan of salted water to the boil. Place the pudding basin in a steamer and cover with a tight-fitting lid. Steam over the water for 25 minutes. Check the liquid level frequently and add more boiling water if necessary.

Fifteen minutes before serving, place the tagliatelle in the boiling water, cover and continue to steam the food above for 12 minutes.

Drain the pasta and pile on to a warmed serving dish, dot with butter and season with salt and pepper. Remove the foil from the bowl and spoon the gammon and sauce over the pasta. Sprinkle with Parmesan, garnish with basil, if liked, and serve immediately.

SERVES 4