Cut the pomegranates in half. Extract the juice of one pomegranate and the seeds of the other. The pomegranate seeds are edible. In a saucepan, brown the shallots in 30 ml (2 tablespoons) of butter and the oil. Deglaze with the wine, pomegranate juice and broth. Let reduce for few minutes. Add the pomegranate seeds and cook for about 3 minutes. Add the prosciutto and ham. Remove from the heat. Set aside. In a pot, cook the pasta in salted boiling water until
al dente. Drain. Add the pasta to the sauce with the remaining butter and thyme. Season with pepper. Serve hot. It’s a delicious dish to serve with poultry.
