Sphaghettini with Lemon, Prosciutto and Chilli
Recipe adapted from Bills Food by Bill Grainger
1/3 cup lemon juice
1/3 cup extra virgin olive oil
2 medium size fresh red chilli, seeded and finely chopped
12 slices prosciutto, cut into thin strips (I used parma ham and grilled bacon as prosciutto was way too expensive)
1 1/2 Tbsp grated lemon zest
3 cloves raw garlic, finely minced
250g rocket leaves, shredded
3 sprigs of fresh basil, shredded
400g good quality dried thin spaghettini
1) Whisk the lemon juice, olive oil, chilli, garlic and some salt and pepper in a bowl to blend.
2) Put the prosciutto, lemon zest, rocket leaves and basil leaves in a bowl and toss to combine.
3) Bring a large saucepan of salted water to the boil. Add the spaghettini and cook until al dente. Drain and add to the prosciutto, rocket and basil. Pour the dressing over and toss to combine.
4) Transfer to a large serving dish or divide among four bowls. Serve whilst still warm with some crusty garlic bread and side salad.