1 lb. fresh linguine, cooked, drained and cooled
1/4 c. best-quality olive oil
1 c. sliced radishes
1 sm. green pepper, chopped finely
1 med. cucumber, peeled, seeded, cut in half lengthwise and then in 1/4 inch slices
4 scallions, including tops, minced
1/3 lb. prosciutto or Missouri cured ham, cut in julienne strips
2 tbsp. wine vinegar or tarragon vinegar
1/3 c. imported grated Parmesan cheese or more
1/2 c. heavy cream or more
Salt and white pepper to taste
Black olives for garnish

Toss pasta with olive oil, making sure pasta is evenly coated. Add radishes, green pepper, cucumber, scallions and prosciutto. Toss. Add vinegar and cheese and toss again. Add cream and seasonings. Toss. Chill until serving time. Add more cream, if necessary. Sprinkle with olives, if desired. 6-8 servings as a main course; 8-10 servings as a side dish.