Tagliatelle with Parma Ham and Pistachios

Giusy was a spirited au pair who came from Sicily. Her strong interest in food sparked off a friendship from a very early point. She rustled up this pasta dish the evening she arrived with pistachios picked from her back garden earlier in the day. It remains a personal favourite. The sauce can be prepared in the time it takes to cook the pasta. After a hard day, that can be very welcome. The amount of chilli you add will depend on personal taste. The hottest part of the chilli is in the seeds, which you may remove or not as you please.

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