Duck Pastrami And Pasta
| Yield: | 1 servings |
| Categories: |
| 1/4 | c | Garlic-infused olive oil |
| 2 | tb | Chopped shallots |
| 1 | Pastrami-cured duck breast; see * Note | |
| 1 | tb | Chopped thyme |
| (plus thyme sprigs for garnish) | ||
| 1/4 | lb | Linguine; cooked, drained, |
| ; and tossed in oil | ||
| Salt; to taste | ||
| Freshly ground black pepper; to taste | ||
| 2 | Ablespoons Grated Parmesan cheese |
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