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| Pasta Shells with Chickpeas, Fennel, Tomatoes & Prosciutto |
| Prosciutto can be salty, so taste it before you add the entire amount. I find that good-quality |
| canned chickpeas work just fine in this recipe. |
| 4 salt-packed anchovies, boned and rinsed (or 8 oil-cured anchovies) |
| 16 large basil leaves, washed and thoroughly dried |
| 5 Tbs. extra-virgin olive oil |
| 1 lb. medium-sized ribbed pasta shells |
| 1-1/2 cups cooked, drained chickpeas |
| 1 small bulb fennel, trimmed and coarsely chopped (about 2 cups) |
| 12 cherry tomatoes, cut into quarters or eighths, depending on size |
| 1/4 lb. sliced prosciutto, cut into wide strips |
| Freshly ground black pepper to taste |
| 1/2 cup grated Parmesan cheese (optional) |
| Finely chop the anchovies, basil, and garlic and transfer to a small mixing bowl. Whisk in the olive |
| oil and set aside. Bring a large pot of well-salted water to a boil and cook the shells. When the |
| pasta is almost al dente, add the chickpeas to warm them. As soon as the pasta is al dente, drain |
| it and the chickpeas well. Pour the olive-oil mixture into the pot, add the pasta and chickpeas, and |
| toss thoroughly with the fennel, tomatoes, and prosciutto. Season with pepper and let the pasta |
| rest for 3 to 5 min., loosely covered. Toss with the grated Parmesan, if you like, and serve. |
| Clifford Wright is a writer and cook. He's at work on Cucina Rapida, a book about easy, |
| family-style Italian cooking that will be published by William Morrow next year. Photos by Rita |
| Maas. From FC #21, pp. 36-39. |
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