This recipe is not mine, it comes from my husband. The first time he cooked it I was hooked, such a clever dish. Its the perfect mid week dinner dish; sharp, light and refreshing.
serves 2
approx. 250 grams pasta - angle hair spaghetti is best (thinner version of regular spaghetti)
6 slices good quality parma ham/serrano ham
handful of ruccula
couple leaves of parsley - optional
1/2 fresh chili - this is a must, dried chili wont do the job
2 tbsp lemon juice
1/2 dl extra virgin olive oil
pepper & salt
1. Begin by putting your pasta water on to boil.
2. Meanwhile chop your chili, de-seeding if your spicy sensitive, be careful not to touch your eyes before washing your hands after chopping. Add the chopped chili to a small bowl.
3. Add the lemon juice + olive oil to the bowl + the chopped parsley. Mix till the juice & oil have become one, making a so called emulsion.
4. Cook the pasta.
5. pull apart the parma ham, into smaller pieces.
6. Take a large bowl (must fit all pasta + other ingred.) put the ruccula & parma ham in, add the drained pasta once its cooked, then pour over the olive-chili-lemon sauce. Mix.
DONE!
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