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Fettuccine with Olives, Lemon & Prosciutto
Served with a crisp salad
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Serves 4
Prep time: 20 minutes Total time: 35 minutes |
- 5 medium carrots
- 1 shallot
- 1 bunch flat -leaf (Italian) parsley
- 1 bag arugula leaves, preferably organic
- 2 lemons, preferably organic
- 1/2 cup sun-dried tomatoes
- 1/2 cup black, cured olives, preferably French or Italian
- 1 lb. best quality fettuccini
- 8 oz. Prosciutto
Shopping List
- Balsamic vinegar
- Black pepper
- Extra-virgin olive oil
- Garlic
- Sea salt
Pantry Items
- Chef’s knife
- Large stockpot or pasta pot
- Measuring cups and spoons
- Medium saucepan
- Mixing bowls
- Paring knife
- Salad spinner
- Strainer
- Tongs
- Vegetable Peeler
- Whisk
- Wooden spoons
- Zester or Microplane
Tools
- Wine: A hearty red from the Languedoc
- Dessert: Apple Compote
Suggestions
- When you walk in the door
- Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
- Refrigerate the Prosciutto
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Open the wine
- Prep
- Trim and peel the carrots.
- Using the vegetable peeler, “peel” the carrots into a large bowl (you’ll have the ‘heart’ of the carrot left, which you won’t be able to peel. Eat now or save for something else). Refrigerate.
- Peel and thinly slice the shallot.
- Peel and mince 1 clove garlic.
- Rinse and pat dry the parsley. Pluck ½ cup leaves.
- Rinse and spin dry the arugula. Measure 2 cups. Store the rest in the refrigerator.
- Zest 1 lemon. Cover it with a bowl so it stays fresh. Cut the other lemon into lengthwise quarters.
- Dice the sun-dried tomatoes.
- Slice the Prosciutto, crosswise, into thin strips. Separate the strips, and refrigerate.
- Drain the olives. Pit them if needed and coarsely chop them.
- Start Cooking
- Squeeze 1 lemon into a large serving bowl. Whisk in 1/3 cup olive oil and the lemon zest, then whisk in the olives, the garlic, and the sun-dried tomatoes.
- Put the pasta in the boiling water, stir and cook until it’s al dente, 7-12 minutes.
- While the pasta is cooking, make the dressing for the carrots. Put 1 tbsp. vinegar into a bowl with a pinch of salt.
- Whisk in the shallot, then whisk in 1/4 cup olive oil. Taste and adjust the seasoning.
- Set the table.
- Check the pasta. If it is al dente drain it, saving some cooking liquid.
- Add the pasta to the olive and sun-dried tomato mixture, along with 2 cups of the arugula and toss, toss, toss.
- Add the Prosciutto strips, toss, season lightly with salt and generously with pepper and toss again.
- Pour the dressing over the carrots and toss gently. Add the parsley leaves, whole, and toss again. Season to taste.
- Everything is ready, so you can call the troops! Take the pasta and the salad to the table and don’t forget the wine!
