Spaghetti With Snap Peas And Prosciutto

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Kosher salt

12 ounces spaghetti

1/3 cup white wine or dry vermouth

1 clove garlic, smashed

2 wide strips lemon zest

5 tablespoons unsalted butter, thinly sliced

3 tablespoons extra-virgin olive oil

Freshly ground pepper

1 medium head escarole, torn into 1-inch pieces, or 6 heaping cups torn spinach

1/2 pound sugar snap peas (about 2 cups), halved

1/4 pound prosciutto, torn into pieces

1/4 cup roughly chopped fresh parsley

2 to 4 ounces pecorino romano cheese, shaved

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