Ingredients
- 380g Egg Tagliatelle
- 100g Prosciutto Crudo
- 80g grilled artichokes
- 80g artichoke and garlic cream
- 20g garlic, oil, and chili sauce
- Salt
Preparation of the recipe
1
In a pan, add the Casa Rinaldi Garlic, Oil, and Chili Sauce along with the artichoke and garlic cream.
2
Cut the grilled artichokes into wedges and slice the prosciutto into thin strips.
In a non-stick pan or oven, toast the prosciutto with a drizzle of oil until crispy.
3
Cook the Casa Rinaldi tagliatelle in boiling salted water for 3/4 of the suggested cooking time, then drain, reserving a cup of cooking water.
4
Transfer the pasta to the pan with the sauce and toss over high heat for about 2 minutes, adding a bit of cooking water if needed.
5
Plate on a flat dish and finish with the artichoke wedges and crispy prosciutto.
