Bring a large pot of salted water to a boil.

Add the linguine, stir and cook until al dente, referring to package guidelines for timing.

Drain the pasta, reserving 1/2 cup of the cooking liquid.

Return the pasta to the pot and cover partially to keep warm.

Meanwhile, heat the oil in a large skillet.

Add the shallots and cook over moderate heat until fragrant, about a minute.

Stir in the prosciutto and sun-dried tomatoes.

Season with crushed red pepper, salt and pepper and cook 5 to 7 minutes.

Add the chicken broth and Gorgonzola and stir, scraping up any brown bits clinging to the bottom of the pan.

Pour the sauce over the pasta along with the pasta cooking water and toss well.

Sprinkle parsley over pasta and toss again to combine. Serve immediately.