Bring a large pot of water to a boil.
Lightly salt the boiling water, fold in the pasta and cook until al dente, according to package directions, about 8 minutes. Remove ¼ cup (60 ml) of pasta cooking water from the pot and set aside.
Heat 2 tbsp of extra-virgin olive in large pan over medium-low heat, add the shallot and cook until it begins to turn golden, adding a bit of warm water if necessary.
Fold the mushrooms into the pan and sautée for 5 minutes over a medium-high heat, or until cooked through, then season with sea salt and black pepper to taste.
Sprinkle the mushroom mixture with sifted flour, then pour the warm milk in and gently stir all ingredients together. Continue to cook until the sauce thickens, about 2 minutes, then season with freshly-grated nutmeg, sea salt and black pepper to taste, and remove the pan from the heat.
Heat 1 tbsp of olive oil in a small pan over medium-low heat, add the chopped prosciutto and cook, stirring occasionally, until crispy, about 2 minutes. Remove from the pan using tongs and arrange the prosciutto on a dish covered with kitchen paper, then cover and set aside.
Drain the pasta al dente, add it to the pan with the chanterelle mushroom sauce, pour the reserved cooking water, and return to the heat. Cook until the sauce is velvety and creamy, about 2 minutes, tossing to combine all the ingredients.
Remove the pan from the heat, and stir in the crispy prosciutto and parsley. Sprinkle with freshly-cracked black pepper and serve.