Break the spaghetti 3 to 4 times and cook in plenty of salted water, adding a little oil, until firm. Rinse and drain the pasta.
Peel the carrots and cut them into thin strips, as well as the Parma ham. Put everything in a container and pour a marinade of vinegar, salt, freshly ground pepper, apple juice, oil, soy sauce and honey, fold into the mixture.
Roast the sesame seeds in a frying pan and sprinkle over the spaghetti salad last.
It goes well with red or possibly white country wine.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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