California Central Coast Recipes
Thin Spaghetti with Prosciutto, Garlic and Parsley
Thin Spaghetti with Prosciutto, Garlic and Parsley is unbelievably easy and FAST to make. I've nicknamed it "The Day-After Too Much Feasting Recipe!" You know that feeling the day after you indulged a bit too much? This recipe is a real lifesaver for those evenings when you're sort of tired of food, want just a "little something" to eat but are too tired to tackle any recipe with more than a few steps. This recipe really saves the day--and it'll save your waistline too! Eat this recipe for dinner and by bedtime your stomach will start feeling more normal.
This recipe is not only simple, but very quick to make too. So quick in fact, you need to start your pasta right away because it only takes a very few minutes for the sauce to cook.
Preparation time: 10 minutesCooking time: 8 minutes
6 ounces Thin spaghetti
3 Tablespoons Extra virgin Olive Oil
3 to 4 cloves Garlic , sliced
1 ounce Prosciutto , cut into ribbons
1 Cup Italian Parsley , chopped
1/8 to 1/4 teaspoons Red pepper flakes , (optional)
Salt to taste
Freshly cracked Black Pepper to taste
1 Fill your pasta pot with hot water and heat over high heat. When pot is boiling, add in a tablespoon or so of salt. Stir and then add in spaghetti.
2 On another stove burner, pour the olive oil into a large stockpot or pan and heat over medium-low.
3 When oil is hot, add in the garlic slices and saute until fragrant and translucent. Add in the Prosciutto ribbons and saute until the color changes to a pink.
4 Add in the Red pepper flakes, and continue to saute until just fragrant but not brown.
5 Add salt and black pepper to taste.
6 When the pasta is done, transfer the spaghetti, with clinging hot water to the garlic-prosciutto sauce. Toss well to distribute evenly.
7 Add in the parsley and toss again. Taste and correct seasoning to personal taste. If mixture is a little dry, add a little more hot pasta water and toss again.
8 Serve on dinner plates or family-style with a nice green salad.
This is not a fussy recipe. Serve it with a young red wine blend like a Rhone style Syrah blend, or an Italian style Chianti or Sangiovese blend.