1kg dried fettuccine
100ml Always Fresh Extra Virgin Olive Oil
150g sliced prosciutto
4 red chilies, seeds removed and finely chopped
40g Riviana Minced Garlic
1.5kg Riviana Quartered Marinated Artichoke Hearts
1kg Riviana Pitted Kalamata Olives
500g rocket leaves, for serving
150g shaved Parmesan cheese
salt and ground black pepper,to serve
Cook fettuccine in plenty of boiling water until al dente. Drain. Return fettuccine to pot and drizzle with 80ml olive oil. Toss until fettuccine is well coated in oil. Set aside and keep warm.
In a frying pan, sauté prosciutto on medium heat until crisp. Remove from pan and drain on absorbent paper. Break into large pieces.
Heat remaining oil in frying pan, add chilies and garlic and sauté for 1 minute. Add artichokes, olives and rocket and heat until rocket just begins to wilt.
Toss the rocket mixture through the warm fettuccine until combined. Season with salt and pepper to taste.
To serve, divide fettuccine among plates. Top with prosciutto pieces and Parmesan and serve immediately.
Tips and hints:Spinach leaves may be substituted for rocket leaves