Lemon Laganelle with Capers and Prosciutto
and freshly ground black pepper
or freshly grated
Cook the laganelle pasta in plenty of boiling salted water for 3-5 minutes until al dente. Drain.
Tear the prosciutto into pieces. This can either be used as is or cooked in a pan until crispy. Combine the cooked pasta with the prosciutto and capers. Season and top with the grated Parmigiano.
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