Simple Linguine with Cauliflower and Prosciutto

Ingredients

• Kosher salt
• 2 oz. 4 Tbs. unsalted butter
• 2 Tbs. extra-virgin olive oil
• 1 small head cauliflower about 1-1/2 lb., cut into 1-1/2-inch florets and halved lengthwise (about 5 cups)
• 12 oz. linguine
• 6 anchovy fillets rinsed well, patted dry, and finely chopped (about 1 Tbs.)
• 1 Tbs. finely chopped fresh rosemary
• 2 medium cloves garlic finely chopped
• ¼ tsp. crushed red pepper flakes
• 2/3 cup lower-salt chicken broth
• 6 thin slices prosciutto or speck cut crosswise into ¼-inch strips
• ½ oz. finely grated Parmigiano-Reggiano 1/2 cup
• 1 Tbs. chopped fresh flat-leaf parsley

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