It's the middle of the week and who wants to be faffing around with millions of ingredients and spending hours In the kitchen?
Every wednesday our chefs have the perfect Flash in the Pan feasts that are ready in a minutes! Today Bill is showing us a supper that takes under 15 minutes to rustle up - proscuitto and chilli spaghettini.
1/4 cup lemon juice
1/4 cup extra virgin olive oil
2 small fresh red chillies, seeded and finely chopped
12 slices prosciutto, cut into thin strips
1 tbsp grated lemon zest
250g rocket leaves, shredded
Handful of fresh basil leaves
400g good quality dried thin spaghettini
1. Whisk the lemon juice, olive oil, chilli and some salt and pepper in a bowl to blend.
2. Put the prosciutto, lemon zest and rocket leaves in a bowl and toss to combine.
3. Bring a large saucepan of salted water to the boil. Add the spaghettini and cook until al dente. Drain and add to the prosciutto, rocket and basil. Pour the dressing over and toss to combine.
4. Transfer to a large serving dish or divide among four bowls.