1/2 lb thin spaghetti
3 Tablesp olive oil
2 cloves garlic, minced
1 lg shallot, chopped
1 bunch thin asparagus, cut into 1” batons
4-5 slices prosciutto, diced
1 or 2 balls of fresh mozzarella, drained & diced
6 basil leaves for finish
parmesan cheese
salt and pepper to taste
have a bowl of ice water ready for the asparagus
In a pasta pot with a built-in strainer, add enough water for cooking the pasta. Heat water to boiling, add a good bit of salt. When boiling, add the asparagus pieces and cook al dente. Drain. Add to ice water and set aside.
Return strainer to the water and bring it to boiling again. Add spaghetti and drop in pasta –cook till it’s al dente, about 7-8 minutes.
In a large, deep skillet, add oil and heat to medium high. Quickly add shallots, garlic, prosciutto and fry 2 or 3 minutes. Set aside. When pasta is done, drain off the water and toss the asparagus into the cooked pasta, then add this to prociutto mixture in skillet. Return heat to medium low under the skillet. Gently toss all together, adding salt and pepper. Now add the mozzarella and continue tossing gently till all ingredients are well incorporated. Plate pasta, sprinkle with parmesan and torn basil leaves.
The Johnson Family Cookbook