What you will need is:
1 package of spiral pasta, I always use whole wheat because its the best for you!
1 small NET 7oz jar of capers
1 10 oz package of Prosciutto, you can use more of less if you like, totally up to you.
1 large shallot
Sauce:
16 Tbls, or 8oz, of butter. We buy the Pure Irish Kerrigold butter and this is probably the best butter for this recipe! It has a rich flavor. You can always use less if you are worried about butter use.
3 Tbls Lemon juice
5 cloves a garlic minced
Optional: instead of using all that butter, you can use 4 oz of cream and 4 oz of butter.
Directions:
Cut the prosciutto into 1in x1in pieces
Mince the garlic cloves
Slice the shallots
Start cooking the pasta as directed.
While the pasta is cooking, brown the prosciutto in a frying pan until slightly crispy on the edges but still chewy, almost like bacon. Remove from heat. Use the same pan and add a little olive oil and cook the shallots until slightly transparent but still a little firm. Set aside.
In a small saucepan, heat over medium heat, add a little dab of butter and the minced garlic. Let the garlic simmer in the butter for a couple minutes. (I love the smell of simmering garlic, Mmm.) Next add the remaining butter, and let it all melt. Add the lemon juice and stir. Dab a spoon in the sauce and taste it. It should have a nice garlic buttery taste with a lemon punch to it. If you want to add more lemon, go ahead!!
Drain your pasta when it is done, return it to the pan and pour the sauce over it. Stir evenly. Add the prosciutto pieces and the shallots.
Empty the capers into a colander or strainer and rinse them well under water. Then add them to the pasta as well. Mix well and evenly. Add salt and pepper to taste.
Enjoy!!
I'll get a picture up next time we make this!
