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Lemon Laganelle with Capers and Prosciutto

Serves 6

250g Rustichella egg lemon laganelle pasta
100-150g prosciutto
2–3 Tbsp Sabato salted capers
Iblea sea salt  and freshly ground black pepper
Parmigiano Reggiano  or Grana Padano 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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