East Wind, West Wind Spaghetti

Servings: 4

Ingredients:

4 oz Ibérico or Jamón Serrano in small wafers

9 oz thin spaghetti

5 oz fresh soybean sprouts

5 oz green beans

5 oz carrots

2 cloves garlic

1 chili pepper

3/4 cup virgin olive oil

Salt

Preparation:

Remove the strings from the green beans, then wash them and cut into thin strips. Cook in plenty of boiling salted water for 6-7 minutes, then drain. Peel or scrape the carrots, slice into julienne strips and cook for 5 minutes in boiling salted water. Drain. Cook the spaghetti in plenty of boiling salted water following the instructions on the packet (7-8 minutes) and drain. Peel the garlic cloves, slice thinly and fry in hot oil until golden. Soak the chili pepper in water for half an hour or place in the microwave covered with water on high for half a minute at the to soften it. Carefully cut into rings. Fry the rings on top of the garlic taking care they do not burn, then add the soybean sprouts and fry gently for a few minutes. Add the spaghetti, the beans and the carrots, then serve and top with the ham wafers.

Recipe courtesy of Spain GourmeTour magazine.