So, what do you do with Hoagie Night’s leftover prosciutto?
It was so easy that the sauce was made handily while waiting for the pasta water to boil. Served with a “tomato salad” of sliced tomatoes salted, peppered, and with a little parsley strewn over them this meal was heavenly. Allot one tomato per person – about four meaty slices are perfection.
Speaking of perfection, allow me to challenge you to enjoy a perfect bite of this pasta: spear a thick, chewy bit of prosciutto with your fork, then swirl a typhoon of noodles around the tines. Eat. Try to exercise some restraint – you’ll want this experience to last.
Prosciutto Herb Pasta
- 8 oz spaghettini (thin spaghetti)
- 5 generous slices of good, fresh prosciutto
- 1 clove garlic, minced
- 1/4 C good olive oil
- 1 C mixed fresh herbs
- sea salt and fresh ground pepper
Cook pasta according to package directions, in salted water. Meanwhile swirl a couple of tablespoons of olive oil in a saute pan and heat over medium high heat. When hot, crisp your prosciutto in this. I don’t like mine to get completely crisped, so I cook until the edges are crisp but the middle is still meaty and toothsome. Remove the prosciutto from the pan to drain on a rack lined with paper towels. Add the garlic, and begin to fry it lightly. When it speaks, remove the pan from the heat. Stir in the herbs when it is cooler, with a ladleful (give or take) of the pasta water. Drain the pasta, and toss with the herb mixture. Season with salt and pepper. Crumble / tear the prosciutto into bite-sized pieces and add to the bowl. Toss well to combine.
Note: for the herb mixture, I like to use about a half cup of parsley, a quarter cup of basil, and fill the remaining quarter cup with oregano and thyme. You can use whatever you’ve got on hand. Parsley alone would be fantastic.