Orecchiette with Toasted Bread Crumbs

• Salt
• 1 pound dried orecchiette pasta or other small-shaped pasta, such as farfalle or penne
• 3/4 cup extra-virgin olive oil
• 2/3 cup Italian-style dried bread crumbs
• 1/4 teaspoon sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1 cup finely chopped prosciutto
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons fresh flat-leaf parsley, chopped

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
3. Meanwhile, in a large saute pan, heat the oil over a medium-high flame.
4. Add the bread crumbs and 1/4 teaspoon each of sea salt and pepper.
5. Stirring constantly, cook the bread crumbs until golden brown, about 2 minutes.
6. Working quickly, drain the pasta and stir it into the toasted bread-crumb mixture in the pan.
7. Remove the pan from the heat and stir in the prosciutto and Parmesan cheese.
8. Season the pasta with more salt and pepper to taste.
9. Transfer the pasta to a large serving bowl, garnish with the parsley, and serve.

salt, pasta, extravirgin olive oil, italianstyle dried, salt, freshly ground black pepper, freshly grated parmesan cheese, parsley

Taken from www.epicurious.com/recipes/food/views/orecchiette-with-toasted-bread-crumbs-376681 (may not work)