Spaghetti with Prosciutto and Rocket
Spaghetti with Prosciutto and Rocket is the ultimate fast and easy recipe; this is based on a delicious pasta dish I had once in Rome. There smoked marlin was used. As this is hard to get, I have substituted prosciutto. Ask your deli to slice some prosciutto thickly for you.
Preparation time: 5 minutes
Cooking time: 10 minutes
300 g spaghetti or other fine pasta
4 slices prosciutto about 1cm (½in) wide
extra-virgin olive oil
2 cloves garlic, crushed
1 bunch rocket (arugula) Parmesan cheese, freshly shaved
- Cook the spaghetti or fine pasta in plenty of salted, boiling water in the usual way. Meanwhile, dice the prosciutto.
- In another pan, warm some olive oil, add a crushed clove or two of garlic and toss it around with the prosciutto. When the pasta is done, drain it, toss it into the pan with the prosciutto and garlic. Add some leaves of rocket and serve immediately with fresh Parmesan cheese. The heat in the pasta will gently wilt the rocket.
Lyndey’s Note: If you like more liquid with your pasta add a little of the water in which you cooked the pasta, or drizzle with olive oil. You can also use speck in place of prosciutto. Make sure it is cut thickly and not finely sliced.
Wine: The texture of this recipe will match the texture in pinot gris or viognier.
Related Recipe: Linguine with Avocado Pesto, Asparagus and Peas
Recipe from Lyndey Milan. the Best Collection.