Malloreddus with Walnuts and Prosciutto

Malloreddus

• 400 gms – 14 oz. malloreddus

Sauce

• 100 gms – 7 tbsp butter
• 75 gms – 2.5 oz. prosciutto chopped
• 400 ml – 1 2/3 cups cream
• 150 ml – 2/3 cup Marsala wine dry
• 150 gms – 10.5 oz. walnuts chopped
• 50 gms – 3 or 4 tbsp Parmigiano Reggiano thinly grated (plus extra to serve)
• 3 tbsp parsley chopped
• salt and pepper to taste