Poachers Little Ham Pasta with Garlic, Chilli and Tomato

Cook the pasta in plenty of boiling water until al dente. When the pasta is almost ready, heat the olive oil in a large frying pan and add the garlic and chilli flakes. Cook gently until soft. Increase the heat, add the white wine and simmer until reduced. Add the passata and a pinch of salt, then when the oil starts to bubble to the top add the ham strips and parsley. Using a slotted spoon, lift the cooked fetuccini and add to the pan. Toss to combine and add a little of the pasta cooking water if it needs more moisture. Serve with a sprinkle of toasted bread crumbs.