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| 4 | Salt-packed anchovies; boned and rinsed, (or 8 oil-cured anchovies) |
| 16 gross | Basil leaves; washed and thoroughly dried |
| 4 gross | cloves garlic |
| 5 Esslöffel | olive oil extra virgin |
| 1 x ca. 450 g | Medium-sized ribbed pasta shells |
| 1 1/2 Tasse | Cooked; drained chickpeas |
| 1 klein | Bulb fennel; trimmed and coarsely chopped, (about 2 cups) |
| 12 | Cherry tomatoes; cut into quarters or eighths, depending on size |
| 1/4 x ca. 450 g | Sliced prosciutto; cut into wide strips |
| | black pepper freshly ground |
| 1/2 Tasse | Grated Parmesan cheese; (optional) |
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Finely chop the anchovies, basil, and garlic and transfer to a small mixing bowl. Whisk in the olive oil and set aside. Bring a large pot of well-salted water to a boil and cook the shells. When the pasta is almost al dente, add the chickpeas to warm them. As soon as the pasta is al dente, drain it and the chickpeas well. Pour the olive-oil mixture into the pot, add the pasta and chickpeas, and toss thoroughly with the fennel, tomatoes, and prosciutto. Season with pepper and let the pasta rest for 3 to 5 min., loosely covered. Toss with the grated Parmesan, if you like, and serve.
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