Lemon-Scented Angel Hair Pasta with Prosciutto Ham and Thyme

Name: Lemon-Scented Angel Hair Pasta with Prosciutto Ham and Thyme
Yield: 4 servings
Ingredients: 1/2 lb. angel hair pasta or thin spaghetti; 4 TB. olive oil; 2–3 oz. prosciutto ham (or any other flavorful cured ham); 1 stalk lemongrass (or 11/2 tsp. freshly minced lemon peel); 1 shallot, chopped; 1 clove garlic, minced; ¾ tsp. fresh thyme leaves or 1/4 tsp. dried; ¼ tsp. salt, or salt to taste; ¼ tsp. freshly ground black pepper

From: The Complete Idiot's Guide to Cooking Basics

Servings: 4 servings

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Ronnie's Notes

This unusual dish comes from taste memories of a similar pasta dish served at a restaurant in Philadelphia named Alouette.

Tips: Kitchen Clue You can buy prosciutto ham in Italian specialty markets and at the deli counter of many supermarkets.

Difficulty: Intermediate

Ingredients

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Scale Recipe

1/2 lb. angel hair pasta or thin spaghetti
4 TB. olive oil
2–3 oz. prosciutto ham (or any other flavorful cured ham)
1 stalk lemongrass (or 11/2 tsp. freshly minced lemon peel)
1 shallot, chopped
1 clove garlic, minced
¾ tsp. fresh thyme leaves or 1/4 tsp. dried
¼ tsp. salt, or salt to taste
¼ tsp. freshly ground black pepper

Instructions

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Cook the pasta until it is al dente.

Drain the pasta under cool water.

Toss the pasta with 1 TB.

of the olive oil and set it aside.

Chop the ham into tiny pieces and set it aside.

Remove and discard the tough outer husk of the lemongrass and the tough bottom portion.

Mince the remaining inside core and set it aside.

of the olive oil in a skillet large enough to hold the pasta.

Add the shallot and garlic, and cook over low to moderate heat 1– or until the vegetables have wilted.

Add the lemongrass, ham, and thyme leaves, and cook another .

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