Spaghetti with Duck Prosciutto, Broad Beans and Aged Parmesan

This is an extremely easy pasta dish with heaps of flavour. If you cannot get or make duck prosciutto, substituting with pork prosciutto will work just as well. Break the egg yolk just before eating and stir though your bowl of spaghetti.

Ingredients

  • 250 – 300g thinly sliced duck prosciutto. Normal pork prosciutto will be fine if duck cannot be obtained
  • 2 cups frozen broad beans
  • Parmigiana Reggiano, preferably 30 months aged, grated
  • 1 packet spaghetti
  • Egg yolk
  • Salt and cracked black pepper

Method

  • Cook the spaghetti in salted boiling water until el dente
  • Whilst spaghetti is cooking, cook the frozen broad beans in a separate pot of salted boiling water until cooked – approximately 5 minutes
  • Drain the spaghetti and add the broad beans. Stir through
  • Add a portion of spaghetti to a bowl.
  • Top with a good serving of duck prosciutto, lots of grated Parmigiana Reggiano, cracked black pepper, and top with the egg yolk.

Nice! and Tasty – Chris

Pasta with Anchovies

Spaghetti with Anchovy, Capers, Chilli and Garlic

This is a really easy pasta dish which can literally be made in under 15minutes. An important note however – never, ever underestimate how under salted pasta can impact negatively on the final flavour of a dish. It is often said that the water you cook pasta in should be as salty as the Mediterranean Sea!! I cook my pasta in a pot with approximately 5 litres of water. I use 3 heaped tablespoons of table salt, and this produces pasta with the right amount of saltiness. Alternatively, if you live close enough to the beach, you can always pop across to the water’s edge and fill your pot with sea water!!

Ingredients

  • 1 small tin (or 50g) anchovy fillets, chopped
  • 1 medium brown onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 – 2 chillies finely chopped (you can use as hot, or as mild as you wish – I prefer hotter for this dish)
  • 1 ½ Tablespoons capers, coarsely chopped
  • 1 large handful Italian parsley, finely chopped
  • Zest of one lemon finely chopped
  • Olive oil
  • 1 packet spaghetti

Method

  • Heat a pot of well salted water until boiling and cook the spaghetti until done – “Al Dente”.
  • Whilst cooking the pasta you can make the sauce.
  • On a low – medium heat, gently sauté the onion in a good splash of olive oil until softened – about 6 -7 minutes.
  • Add the chillies and gently fry for about another minute or two.
  • Add the garlic and gently fry for about 1 minute.
  • Add the chopped anchovies and stir through.
  • Add the capers and stir through.
  • Gently cook for about another minute adding another splash of olive oil if the sauce seems a little dry.
  • Remove from the heat and stir through the parsley and lemon zest.
  • Drain the pasta.

Serve the sauce over the spaghetti adding some cracked black pepper and a drizzle of extra virgin olive oil.

Nice! and Tasty – Chris