Preheat the oven to 230°C.
Wrap each fig in two slices of prosciutto and secure with cocktail sticks.
Bake in the oven for 5 to 6 minutes until the bacon is crisp.
Sweat the shallots and garlic in 15ml of olive oil, then add white wine.
Reduce the liquid by half, then add dolcelatte and cream without boiling.
Season with salt and pepper and stir in half of the fresh herbs.
Boil the linguine in salted water with oil for 6 to 8 minutes and drain.
Toss the pasta with the sauce and distribute among four plates.
Remove the sticks from the figs and place one on each plate.
Garnish with parmesan shavings and the remaining herbs.