Ingredients

• Coarse salt
• 1 pound (dry) spaghetti
• 2 tablespoons extra-virgin olive oil (preferably a fruity variety)
• 1 tablespoon shredded lime rind
• 2 medium cloves garlic, finely chopped
• 1 red mild chile pepper, seeded and finely chopped
• 2 tablespoons salt-packed capers, rinsed
• 8 thin slices prosciutto, cut crosswise into 1/2-inch pieces
• 5 ounces arugula, shredded
• 3 tablespoons freshly squeezed lime juice
• 5 ounces soft marinated feta cheese in oil
• Freshly cracked pepper

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Instructions

1. Bring a large pot of water to a boil. Salt the water; add pasta, and cook until al dente. Drain. While the spaghetti is cooking, heat oil in a large saucepan over medium heat. Add the lime rind, garlic, chile pepper, and capers; cook until fragrant, about 1 minute. Add prosciutto, and cook until crisp, about 2 minutes. Add drained spaghetti, and toss to coat and heat through.
2. Toss the arugula and lime juice with the pasta, and pile into serving bowls. Top with feta cheese and a little of the marinating oil. Sprinkle with pepper, and serve immediately.