for 2 person

To fry

50 g	cured ham in slices
4 tbsp	olive oil
1	garlic clove, pressed
1	organic lemon, use grated zest, set aside half of the juice

To cook

200 g	spaghettini
	salted water, boiling
	salt and pepper to taste

How it's done

To fry

Fry the cured ham in a non-stick frying pan until crispy, drain on kitchen roll and break into pieces, set aside. Heat the oil in the same frying pan. Add the garlic and lemon zest, allow to infuse for approx. 5 mins.

To cook

Cook the spaghettini in salted water until just al dente. Set aside 3 tbsp of cooking water. Drain the spaghettini, add to the oil along with the reserved cooking water. Add the lemon juice, simmer for a further 2 mins. while stirring constantly. Top with the cured ham, season.

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