Prosciutto and Clam Pasta

This prosciutto and clam pasta will make you very happy when you make it this weekend.  I know that because it made me very happy when I made it last weekend.  The briny clams and salty prosciutto made the salty savory side of my brain satisfied, and the fennel hit a note with the sweet side of my brain.  Add all of that to a big steaming pot of pasta, and well you get the picture.  If not, here’s a picture:

Looks good, doesn’t it?  Here’s how I made it:

Proscuitto and Clam Pasta

Print Recipe

★★★★★

5 from 1 reviews

• Author: Rocky Mountain Woman

Ingredients

Scale 1x2x3x

• 1 fennel, bulb only, sliced
• 3 cloves of garlic, minced
• 2 T olive oil
• 4 oz proscuitto, diced
• 3 shallots, diced
• 1/2 cup dry white wine
• pinch of red pepper flakes
• 1/2 cup Creme Fraiche
• 10 oz can clams
• bunch of parsley, chopped up
• 1/3 cup bread crumbs
• 3 T butter
• 1/2 cup shredded Parmesan cheese
• 1 12 oz box of pasta, cooked

Instructions

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

Serve with the rest of the white wine.  I used a Sauvignon Blanc and it was perfect.

I hope you like it as well as I did!