Spaghettini

First published Jan 18, 2012

I headed down to the beach for a walk, but the rain started just before I got there... an absolute downpour... not really photography weather.  So after a late afternoon coffee, I headed back home to make dinner.  Hence the food photography on this post.  This is a Bill Granger recipe from Bill's Food... and it's a new standby... for those nights when you don't know what to make/don't feel like cooking... has a few ingredients that aren't too hard to remember when you're standing in the grocery store... "What to have for dinner!?"

Spaghettini with Lemon, Prosciutto and Chilli

1/4 cup lemon juice
1/4 cup extra virgin olive oil
2 small fresh red chillis, seeded and finely chopped
12 slices of prosciutto, cut into thin strips
1 tbsp grated lemon zest
1 bunch (250g) rocket (arugula) leaves, shredded
400g (14oz) good-quality dried thin spaghettini

Whisk the lemon juice, olive oil, chilli and some salt and pepper in a bowl to blend.
Put the prosciutto, lemon zest and the rocket leaves in a bowl and toss to combine.;
Bring a large saucepan of salted water to the boil.  Add the spaghettini and cook until al dente.  Drain and add to the prosciutto and rocket.  Pour the dressing over and toss to combine.
Transfer to a large serving dish or divide among four bowls.  Serves 4.