Spaghettini with Fresh Tomatoes, Prosciutto and Fried Scallions

By á-2053

Ingredients

• Cooking oil for frying
• 8 scallions, including green tops, 4 cup into 2 in. long matchstick strips and 4 shopped
• 3/4 lb. spaghettini
• 3 Tbs. olive oil
• 1 Tbs. butter
• 1 1/2 lb. tomatoes, about 3, peeled, seeded and cut into 1/2 in. dice
• 1 tsp. salt
• 2 1/2 oz. thin sliced prosciutto, cut into 1/2 in. strips
• 1/8 tsp. black pepper

Preparation

Step 1

In a small saucepan, heat 1/2 in. of cooking oil until very hot, about 350. Add half the scallion strips to the oil and fry until tinged with brown, about 1 minute. Drain on paper towels and repeat with the remaining strips. Cook the spaghettini in boiling, salted water until just done, about 9 minutes. Meanwhile, in a medium saucepan, heat the olive oil and butter over moderate heat. Add the chopped scallions, and cook, stirring, until softened, about 2 minutes. Add the tomatoes and the salt and heat, stirring, just until warm. Drain the spaghettini. Toss the past with the tomato mixture, prosciutto and pepper. Serve topped with the fried scallions.