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Boil your pasta to al dente, drain and leave semi-warm.
Bake prosciutto slices until golden brown, cool and crumble.
Dry off capers, heat with oil until bloomed.
Add all ingredients to a large bowl, dressing the pasta first.
Top with burrata pieces and serve immediately.
For the dressing, combine minced shallot, crushed red pepper flakes, salt, fresh cracked pepper, garlic cloves, anchovies, lemon zest + juice, red wine vinegar, and olive oil.
Mix to form a paste and set aside.
Dress the salad with the prepared dressing, adjusting salt as needed.
Enjoy for up to a week.
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