We’re now obsessed with this snail-shaped pasta (which is made from scratch at <a href="http://www.bonappetit.com/restaurants-travel/best-new-restaurants/article/tosca-cafe">Tosca</a>).
Category: Main Dish
Cuisine: not set
4 oz. prosciutto cut into ¼" pieces
1 tablespoon olive oil
1 small shallot thinly sliced
4 cloves garlic smashed
¼ cup brandy
2 sprigs thyme
1 leaf
Zest of 1 lemon removed in strips with a vegetable peeler
2 cups heavy cream
¼ cup olive oil
1 clove garlic
½ cup coarse fresh breadcrumbs
1 teaspoon finely grated lemon zest
4 oz. prosciutto cut into ¼" pieces
1 tablespoon olive oil plus more for serving
12 oz. lumaconi (snail shells) or other medium shell pas
1 cup thinly sliced Treviso radicchio
¼ cup coarsely chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
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