Ingredients
Coarse salt
1 pound (dry) spaghetti
2 tablespoons extra-virgin olive oil, preferably a fruity variety
1 tablespoon shredded lime rind
2 medium cloves garlic, finely chopped
1 red mild chile pepper, seeded and finely chopped
2 tablespoons salt-packed capers, rinsed
8 thin slices prosciutto, cut crosswise into 1/2-inch pieces
5 ounces arugula, shredded
3 tablespoons freshly squeezed lime juice
5 ounces soft marinated feta cheese in oil
Freshly cracked pepper
Preparation
Bring a large pot of water to a boil. Salt the water; add pasta, and cook until al dente. Drain.
While the spaghetti is cooking, heat oil in a large saucepan over medium heat. Add the lime rind, garlic, chile pepper, and capers; cook until fragrant, about 1 minute. Add prosciutto, and cook until crisp, about 2 minutes. Add drained spaghetti, and toss to coat and heat through.
Toss the arugula and lime juice with the pasta, and pile into serving bowls. Top with feta cheese and a little of the marinating oil. Sprinkle with pepper, and serve immediately.
