SAUCE:

1/2 lb. thinly sliced and shredded prosciutto and/or baked ham
1/3 lb. roquefort cheese, crumbled
2 c. walnut pieces
1 c. chopped Italian parsley
1/4 c. fresh rosemary
2 cloves garlic
1 1/2 tsp. pepper
1 c. olive oil

1 lb. linguine, preferably fresh
Parmesan cheese, grated

Combine the ingredients for the sauce in a large bowl and let stand at room temperature for 4 hours. Cook pasta according to directions. Drain and place in the bowl with sauce ingredients. Toss and serve with the Parmesan cheese as a garnish.