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Ingredients
- 200g dried linguine or spaghettini
- 3 tbsp extra virgin olive oil
- 2 garlic cloves, very finely sliced
- 2 small mild red chillies, finely sliced
- 1 tbsp grated lemon zest
- 2 tbsp tiny salted capers, rinsed
- sea salt and pepper
- 2 tbsp flat parsley leaves
- 8 slices prosciutto
- 2 figs, halved
Method
Cook the linguine in simmering salted until al dente. For the sauce, gently heat the olive oil, garlic, chilli, lemon zest, capers, sea salt and pepper until the garlic just starts to colour. Drain linguine and add to the pan with the parsley. Place two slices of prosciutto on each plate. Twirl the linguine on a fork, then place on the prosciutto. Enfold the linguine with prosciutto, then spoon from the pan over the top. Scatter with black pepper, add the figs and serve.
