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Ingredients

• 1/2 cup  extra-virgin olive oil
• 1/4 cup  small capers, drained and patted dry
• 1/4 cup  cornstarch
• 4   oil-packed anchovies, chopped
• 2   large garlic cloves, thinly sliced
• 2 ounces  thinly sliced prosciutto, cut into 1-inch-wide ribbons
• 2   tomatoes, coarsely chopped
• 1/2 teaspoon  crushed red pepper
• 1 tablespoon  thinly sliced basil
• 1 pound  fettuccine
•   Freshly grated Parmigiano-Reggiano cheese, for serving

Description

Frying Capers In Oil Makes Them Incredibly Crispy. Rob Evans Of Hugo's And Duckfat In Portland, Maine, Uses Them As A Garnish For Spice-crusted Scallops. Grace Parisi's Fried Capers Add A Delectable, Salty Crunch To Pasta Tossed With Fresh Tomatoe

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