Directions1. In large stock pot, cook the linguine until it is al dente - drain and set aside.
2. In a large skillet, heat 2 tablespoons of butter and saute the shallots and ham over medium heat for 2 to 3 minutes. Add 2 tablespoons of orange juice concentrate and heat through.
3. In a large bowl, combine the linguine, remaining butter, orange juice concentrate, coriander, and white pepper. Place the contents of the bowl on a large serving platter.
4.Top with ham, chopped parsley and pistachios.
Serves 6 to 8 people.