TO DRINK: Amani Pendana Shiraz 2007, which has opulent harmonies of strawberry, pepper, toasty liquorice and concentrated fruit.
Dolcelatte, fig and olive pasta
Ingredients
- 4 slices Parma ham
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 1 red chilli, seeded and finely chopped
- 20ml (4 tsp) white wine
- 250ml (1 cup) fresh cream
- 100g dolcelatte
- 500g fettuccine
- 4 ripe figs, quartered
- handful fresh basil, torn
- 10 oven-dried black olives, to serve
- salt and freshly ground black pepper, to taste
- Parmesan shavings, to serve
Instructions
1
Melt the Parma ham in a large frying pan and sauté the shallot for a few minutes. Add the garlic and chilli and cook for a further minute.
2
Add the wine and cook until it evaporates. Add the cream and dolcelatte and stir to combine.
3
Cook the pasta in plenty of boiling salted water until al dente and drain.
4
Place the pasta in a serving dish and toss through the dolcelatte sauce, together with the figs, basil and olives. Season, sprinkle with the Parmesan and serve hot.
![Chef Hugo Uys’ 5 Best [of New York] - October 2018](https://www.foodandhome.co.za/app/uploads/2018/09/Chef-Hugo-Uys-5-Best-150x150.jpg "Chef Hugo Uys’ 5 Best [of New York] - October 2018")