Mix the tomatoes, shallots, balsamic vinegar, salt, pepper, sugar and olive oil and season to taste.
Fill the pasta with the tomato salad. Arrange on a plate and sprinkle with sea salt and pepper. Drizzle with balsamic vinegar and drizzle with olive oil.
Spread grated parmeduro in heaps on baking parchment paper and melt in the oven at high top heat until crispy – cool briefly.
Garnish the pasta with crispy prosciutto and parmeduro chips.
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