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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: mary01
Servings: 4
For the Dressing:
2 anchovies, or more to taste
½ teaspoon cracked black peppercorns
¼ cup extra virgin olive oil
¼ cup freshly grated Parmesan cheese
1 small egg
1½ tablespoon red wine vinegar
1 tablespoon fresh lemon juice
½ tablespoon minced garlic
1 teaspoon dry mustard
½ teaspoon celery salt
1 dash hot sauce, more to taste
1 dash Worcestershire sauce, more to taste
For the Salad:
1 gallon salted water
1 pound pasta — small tubes or shells
¼ cup extra virgin olive oil plus 1 tablespoon extra virgin olive oil, divided use
2 cups fresh or frozen peas
1 large red onion, julienned
½ pound prosciutto, sliced 1/16 inch thick and julienned
Combine anchovies, black pepper, and olive oil in a blender. Purée about 2-3 minutes until very smooth. Add grated Parmesan and blend briefly to combine.
Bring a small saucepan of water to a boil. Place refrigerated egg on a slotted spoon and into boiling water. Cook 1½ minutes, remove, and reserve.
Place remaining dressing ingredients in a large bowl and whisk in anchovy mixture. Crack open egg and spoon—including the parts that are uncooked—into mixture. Whisk until combined. The dressing may be refrigerated.
Bring salted water to a rolling boil in a large stockpot. Add 1 tablespoon olive oil, and pasta, and cook until al dente, about 6 to 8 minutes. Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or clean countertop to cool. When cooled, transfer to a bowl, and toss with a little extra virgin olive oil to coat. Cover with plastic wrap and set aside at room temperature. Cook peas. Immediately rinse with cold water and reserve.
Heat ¼ cup olive oil in a large skillet over high heat. Add onions and cook until golden. Remove from heat. Transfer to a medium bowl and set aside to cool. Stir in peas, prosciutto and dressing.
Pour over reserved pasta, toss well, and serve.