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Ingredients

• 4 x Salt-packed anchovies, boned and rinsed, (or possibly 8 oil-cured anchovies)
• 16 lrg Basil leaves, washed and thoroughly dry
• 4 lrg Cloves garlic
• 5 Tbsp. Extra-virgin extra virgin olive oil
• 1 lb Medium-sized ribbed pasta shells
• 1 1/2 c. Cooked, liquid removed chickpeas
• 1 sm Bulb fennel, trimmed and coarsely minced, (about 2 c.)
• 12 x Cherry tomatoes, cut into quarters or possibly eighths, depending on size
• 1/4 lb Sliced prosciutto, cut into wide strips
•     Freshly grnd black pepper to taste
• 1/2 c. Grated Parmesan cheese, (optional)

Description

Finely Chop The Anchovies, Basil, And Garlic And Transfer To A Small Mixing Bowl. Whisk In The Extra Virgin Olive Oil And Set Aside. Bring A Large Pot Of Well-salted Water To A…

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