Lumaconi with Prosciutto and Lemon Breadcrumbs

By joanmarie

Ingredients

• Prosciutto Cream
• 4 oz. prosciutto, cut into 1/4” pieces
• 1 tablespoon olive oil
• 1 small shallot, thinly sliced
• 4 cloves garlic, smashed
• 1/4 cup brandy
• 2 sprigs thyme
• 1 bay leaf
• Zest of 1 lemon, removed in strips with a vegetable peeler
• 2 cups heavy cream
• Breadcrumbs
• 1/4 cup olive oil
• 1 clove garlic
• 1/2 cup coarse fresh breadcrumbs
• 1 teaspoon finely grated lemon zest
• Kosher salt
• Assembly
• 4 oz. prosciutto, cut into 1/4” pieces
• 1 tablespoon olive oil, plus more for serving
• 12 oz. lumaconi (snail shells) or other medium shell pasta
• Kosher salt
• 1 cup thinly sliced Treviso radicchio
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• 1 tablespoon fresh lemon juice

Details

Adapted from bon appetit.com

Preparation

Step 1

Prosciutto Cream
Pulse prosciutto in a food processor until finely ground. Heat oil in a large skillet over medium heat. Cook prosciutto, stirring often, until brown and crisp, 5–8 minutes.
Add shallot and garlic to skillet and cook, stirring often, until shallot is soft and garlic is golden brown, about 3 minutes. Add brandy and cook until skillet is almost dry, about 30 seconds.
Add thyme, bay leaf, lemon zest, and cream to skillet and bring to a boil. Reduce heat and simmer until cream is slightly reduced, about 5 minutes. Remove from heat and let steep 30 minutes. Strain through a fine-mesh sieve into a medium bowl; discard solids.
Prosciutto cream can be made 1 day ahead. Cover and chill.
Breadcrumbs
Heat oil in a medium skillet over medium-high heat. Add garlic and cook just until golden, about 2 minutes. Add breadcrumbs and cook, stirring constantly, until golden brown, about 4 minutes. Using a slotted spoon, transfer to paper towels to drain; let cool.
Discard garlic and transfer breadcrumbs to a medium bowl. Add lemon zest and toss to combine; season with salt.
Breadcrumbs (without lemon zest) can be cooked 1 day ahead. Store airtight at room temperature. Add lemon zest just before serving.
Assembly
Pulse prosciutto in a food processor until finely ground. Heat 1 Tbsp. oil in a large skillet over medium heat. Cook prosciutto, stirring often, until brown and crisp, 5–8 minutes. Add prosciutto cream to skillet and bring to a boil. Reduce heat and simmer, stirring often, until cream is thickened and coats the back of a spoon, about 5 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8–10 minutes; drain.
Add pasta to sauce. Cook over medium heat, tossing, until pasta is well coated, about 2 minutes. Add radicchio, parsley, and lemon juice and toss to combine; season with salt.
Serve pasta topped with breadcrumbs and drizzled with more oil.