Fettuccine With Tomatoes And Crispy Capers

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1/2 cup extra-virgin olive oil

1/4 cup small capers, drained and patted dry

1/4 cup cornstarch

4 oil-packed anchovies, chopped

2 large garlic cloves, thinly sliced

2 ounces thinly sliced prosciutto, cut into 1-inch-wide ribbons

2 tomatoes, coarsely chopped

1/2 teaspoon crushed red pepper

1 tablespoon thinly sliced basil

1 pound fettuccine

Freshly grated Parmigiano-Reggiano cheese, for serving

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