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Penne with Basil and Prosciutto

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  Fill a 4-quart kettle three fourths full with salted water and bring
 to a boil for penne. Cut prosciutto into thin strips and tear basil
 into pieces. Stir penne into boiling water and boil until al dente.
 Drain pasta in a colander and in a large bowl toss hot pasta with
 oil, prosciutto, basil, Parmigiano-Reggiano, and salt and pepper to
 taste.

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