Recipe: Prosciutto Tomato and Olive Spaghetti

dried spaghetti

cold water

sea salt

extra virgin olive oil

garlic cloves, finely minced

shallots, finely minced

(~ 1 cup) black olives, pitted (I used Taggiasca from Italy)

to 4 tomatoes, diced

dry white wine

tomato paste or concentrate

unsalted butter, cut up

reserved pasta water (optional)

Parmesan cheese, finely grated

flat-leaf parsley, finely chopped

(less than 1/2 pound) prosciutto, preferably Parma or San Daniele, at room temerature