-Cook 1 pound of linguine according to package directions.
-Drain and return to pot.
-Heat 3 TBS olive oil in large nonstick skillet over medium-high heat.
-Add the following:
1 thinly sliced radicchio
4 ounces sliced prosciutto
1/2 cup sliced stemmed dried black Mission figs
-Sauté 2 minutes.
-Add half a cup crumbled blue cheese.
-Season pasta lightly with sea salt and pepper.
-Toss gently and serve.