Prosciutto, kale and broccoli spaghetti

Capers slipped into my spaghetti dinner tonight after my waxing lyrical about them earlier. A spaghetti dish of lovely, salty flavours like anchovies, capers, prosciutto and kale. A very nice weekday supper and a recipe to share.

Recipe: Spaghetti with Prosciutto, broccoli and kale.

6 slices prosciutto, shredded into small pieces

1 shallot, finely chopped

6 anchovies in oil, chopped small

6 - 8 small heads of broccoli, boiled in salted water in the microwave for 3 minutes and drained

6 kale leaves, shredded

2 tbsp sour cream

2 tsp capers

spaghetti for 2

1 tsp oil

1 tsp butter

2 tbsp freshly grated Parmesan cheese

Put a large pan of salted water on to boil while you make the sauce.

Heat the oil in a frying pan and add the anchovies, stirring well over medium heat. They will begin to break up and melt. 

Add the Prosciutto and fry gently until crispy.

Add the shallot, broccoli and kale and stir everything well until the shallot is soft and the kale wilted.

The water should be boiling for your pasta so add it to the pan and let it cook until al-dente.

Add the sour cream and capers to the sauce and very gently heat through, stirring, remove from the heat.

Drain the spaghetti and add to the sauce letting a little of the pasta water stick to the spaghetti to emulsify the sauce. Stir everything well on medium heat until heated through.

Serve, sprinkled with cheese and 1/2 tsp butter on top of each plate. Some black pepper would be nice.