Recipe - Pasta Shells With Chickpeas Fennel Tomatoes And Prosciutto

4 Saltpacked anchovies; boned
and rinsed, (or 8 oilcured
anchovies)
16 lg Basil leaves; washed and
thoroughly dried
4 lg Cloves garlic
5 tablespoon Extravirgin olive oil
1 pound Mediumsized ribbed pasta
shells
1 One half cup Cooked; drained chickpeas
1 small Bulb fennel; trimmed and
coarsely chopped, (about 2
cups)
12 Cherry tomatoes; cut into
quarters or eighths,
depending on size
One fourth pound Sliced prosciutto; cut into
wide strips
Freshly ground black pepper
to taste
One half cup Grated Parmesan cheese;
(optional)

Finely chop the anchovies, basil, and garlic and transfer to a small mixing
bowl. Whisk in the olive oil and set aside. Bring a large pot of
wellsalted water to a boil and cook the shells. When the pasta is almost
al dente, add the chickpeas to warm them. As soon as the pasta is al dente,
drain it and the chickpeas well. Pour the oliveoil mixture into the pot,
add the pasta and chickpeas, and toss thoroughly with the fennel, tomatoes,
and prosciutto. Season with pepper and let the pasta rest for 3 to 5 min.,
loosely covered. Toss with the grated Parmesan, if you like, and serve.

Posted to recipeludigest by molony molony@scsn.net on Mar 09, 1998