FRIDAY NIGHT DINNER--pasta with prosciutto & parmesan

                            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.