PASTA with PROSCIUTTO and PARMESAN adapted from Cooking Light magazine
• 1/2 pound uncooked pasta (I used a beautiful handmade Italian fuisilli) • Olive oil • 1 garlic clove, minced • 1 tablespoon finely chopped fresh parsley • 2 tablespoon extra-virgin olive oil • 1/2 teaspoon salt • 1/2 teaspoon freshly ground black pepper • 1 ounce thinly-sliced Prosciutto, cut into thin strips • 1/4 cup (1 ounce) freshly grated Parmigiano-Reggiano cheese
1. Cook pasta according to directions. Drain, reserving 3 tablespoons cooking liquid. 2. Heat large sauté pan over medium-low heat. Pour in a small amount of olive oil and add the garlic to the pan, and sauté for about 1 minute. Do not let garlic brown. Remove from heat. Add reserved 3 tablespoons cooking liquid and pasta to pan; let stand for 2 minutes. Stir in parsley, 2 tablespoons olive oil, salt, pepper, and prosciutto; sprinkle with cheese. Serve immediately. Yield: 3 servings.