Peel and slice the head of garlic. Dice the Habaneros very finely, cut the Black Forest ham into approx. 2 x 2 cm pieces, pull apart so that it does not stick together in blocks.
Melt the butter in the saucepan, add the garlic and leave to brown for about 4 - 5 minutes, then sauté the chillies.
In the meantime the water for the pasta should boil. Add the pasta and cook according to the instructions on the packet.
When the pasta is in the water, it`s time to add the ham to the chillies and garlic. Stir regularly so that it doesn`t stick until the pasta is done.
Drain the pasta, mix with the butter, garlic, chilli and ham mixture and distribute on plates.
The indicated amount is enough for 2 plates for each. Warning: hot, we grow chilies and can withstand quite a bit, but the aroma of the habaneros, or alternatively scotch bonnets, is really great in this combination. Any other chilli works of course, if you like it milder, I recommend 3 - 4 jalapenos instead. Completely different aroma, not nearly as hot, but also very tasty.
And it`s best not to breathe on anyone the next day, even if cut garlic doesn`t smell as strong as pressed garlic. If you like, you can sprinkle with parmesan, which goes very well with it.
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