Pasta Special: Spaghetti with Parma Ham

Cook spaghetti according to package directions until just al dente.

Meanwhile, remove the ends and outer leaves of the spring onions, cut the rest into fine rings and set the dark green parts (about 1/3) aside. Heat 4 tablespoons of olive oil in a frying pan, sauté the lighter spring onion rings, garlic and the chili pepper strips in it for 1 minute until colorless. Pour on clear soup, reduce a little, rinse the parsley, pluck the leaves, chop and add with the butter. Season with salt and pepper. Add spaghetti and simmer for about 2 minutes.

Arrange spaghetti with stock evenly on plates and top each with two slices of ham. Sprinkle with dark green scallion rings and Parmesan and finish with remaining olive oil. Serve immediately.

Wine tip The ham goes well with a light, fruity white wine like

Tip: Always use an aromatic ham, it will add a wonderful touch to your dish!

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