Ingredients

• 4 large fresh figs
• 8 slices prosciutto or speck bacon
• 2 shallots
• peeled and chopped
• 2 garlic cloves
• peeled and chopped
• 1 tbsp olive oi
• plus extra for cooking pastal
• 100ml/3fl oz white wine
• 200g/7oz dolcelatte cheese
• 300ml/10fl oz double cream
• salt and freshly ground black pepper
• 2 large sprigs fresh mint
• chopped
• 15g/½oz fresh basil
• chopped
• 15g/½oz fresh chives
• chopped
• 40g/1oz parmesan cheese
• shaved
• 400g/14oz linguine

Directions

• Preheat the oven to 230C/450F/Gas 8.
• Wrap each fig in two slices of prosciutto or speck bacon and secure with wooden cocktail sticks.
• Bake in the oven for about 5-6 minutes
• until the bacon is nice and crisp.
• Meanwhile
• sweat the shallots and garlic in one tablespoon of olive oil for a few minutes
• then add the white wine.
• Boil to reduce by half
• then add the dolcelatte cheese and cream. Reduce until slightly thickened
• but do not boil or the mixture will split because of the fat in the cheese.
• Season with salt and pepper and add the some of the herbs
• reserving the rest of the herbs for later.
• Cook the pasta in a generous amount of boiling salted water
• with a little olive oil in it
• according to packet instructions (usually about 6-8 minutes for linguine). Drain it well.
• Combine the drained pasta with the sauce and divide between four serving plates.
• Remove the cocktail sticks from the wrapped figs and place one wrapped fig on top of each plate of pasta.
• Garnish with the shavings of parmesan and the remaining fresh herbs.