Proscuitto and Clam Pasta
  • 1 fennel, bulb only, sliced
  • 3 cloves of garlic, minced
  • 2 T olive oil
  • 4 oz proscuitto, diced
  • 3 shallots, diced
  • ½ cup dry white wine
  • pinch of red pepper flakes
  • ½ cup Creme Fraiche
  • 10 oz can clams
  • bunch of parsley, chopped up
  • ⅓ cup bread crumbs
  • 3 T butter
  • ½ cup shredded Parmesan cheese
  • 1 12 oz box of pasta, cooked
  1. Mix the fennel with the olive oil and roast in a 350 degree oven for about 15 minutes
  2. Coat the bottom of a skillet with olive oil and warm up
  3. Add shallots and cook a few minutes until they soften
  4. Add fennel, garlic and proscuitto and cook a few more minutes
  5. Add wine and clams, cook for another 5 or 6 minutes
  6. Add parsley, creme fraiche, and red pepper flakes.
  7. Cover, take off heat, let sit for a minute or two
  8. Toast bread crumbs in butter until they brown a bit
  9. Pour the sauce over the pasta and top with the bread crumbs and Parmesan
Recipe by The Rocky Mountain Woman at