Linguine with mushroom, prosciutto and garlic cream sauce

400g fresh linguine, 3 garlic cloves, chopped, olive oil, 6 slices prosciutto, chopped, 500g chestnut mushrooms, trimmed and sliced, 250ml white wine, 300ml double cream, 50g Parmesan, grated, 3 tbsp flat-leaf parsley, finely chopped

Heat 2 tbsp olive oil in a large deep frying pan. Add the garlic and mushrooms and a big pinch of salt. Cook for 5 minutes on a fairly high heat, stirring often. Add the prosciutto and cook for another couple of minutes. Pour in the white wine and then let reduce by half, it should take about 5 minutes. Add the cream and reduce a little. Remove from the heat, add half the cheese and all of the parsley.
Cook the pasta following the pack instructions. Drain then add the pasta to the mushroom pan and toss everything together. Serve with the rest of the cheese.