12 ounces Pappardelle

2 1 ¼ # Lobsters, cooked, cleaned, cut into large 1” pieces

1/2 cup Unsalted butter (1 stick, divided)

3 cups Butternut squash, cut into ½” cubes

1 tablespoon Garlic, finely chopped

2 tablespoon Shallots, finely chopped

1 cup Corn niblets

2 cups Baby spinach

½ teaspoons Red chili flakes

2 tablespoons Olive oil

2 tablespoons Shallots

8 slices Prosciutto

4 sprigs Sage leaves

1/4 cup Parsley, roughly chopped

½ cup Parmesan cheese, finely grated