Add the spaghetti to a large pan of boiling salted water, cover and cook for 11 minutes or until al dente. Drain the pasta in a colander, leaving a little water to moisten, then return to the pan. Dress the pasta in the olive oil, stir in the tapenade and pine nuts and season with salt and freshly ground black pepper. Divide between warmed bowls, scatter over the Parma ham and serve.
(Sainsbury’s magazine)
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