Name: Lumaconi with Prosciutto and Lemon Breadcrumbs
Yield: 4 Servings
Ingredients: 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 bay 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; Kosher salt; 4 oz. prosciutto, cut into ¼” 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; ¼ cup coarsely chopped fresh flat-leaf parsley; 1 tablespoon fresh lemon juice

Gentl & Hyers

We’re now obsessed with this snail-shaped pasta (which is made from scratch at Tosca).

Recipe notes