That pasta looks delicious, especially with the finishing touch of Parmesan cheese, which in my opinion is the best accompaniment for pasta. Cooking ham with garlic is a great idea. I just received some from the company where I work, so I'll give it a try. When garlic cloves are small, they're difficult to peel, so I use the same knife technique: crush them with the handle and the skin comes off easily. With imported garlic, there's no problem because the cloves are large. I liked your recipe. Best regards.