Ingredients
- 400 g dried pasta of your choice
- 3 tablespoons extra virgin olive oil
- 4 shallots, diced
- 2 garlic cloves, thinly sliced
- 12 thin slices prosciutto di Parma, coarsely chopped
- 1 1/2 cup dry white wine (375 ml)
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons flat-leaf parsley, chopped
- 4 handfuls arugula, shredded
- 1/4 cup freshly grated parmesan (20 g)
- sea salt and freshly ground pepper, to taste
- fresh basil leaves, to serve (optional)
Instructions
- Fill the large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shallots and garlic and sauté for 1 minute, until aromatic. Add the prosciutto and cook, stirring occasionally, for 2-3 minutes or until crisp.
- Add wine, and cook over high heat for 2 minutes, until reaches a boil and slightly reduces. Reduce heat to low and stir in lemon juice; simmer for 1 minute. Remove from heat; stir in arugula and parsley.
- Add the hot cooked pasta to prosciutto mixture; toss well. Season with salt and pepper, to taste.
- Divide among serving dishes. Sprinkle with the parmesan and basil to serve.