Name: Shells with Tarragon (Conchiglie al Dragoncello)
Yield: 2 servings
Cuisine: Italian
Ingredients: 8 ounces pasta; ¼ teaspoon tomato paste; 1 teaspoon minced fresh tarragon; ⅓ cup heavy cream; 4 ounces chicken breast, cut in very small strips; 2 ounces prosciutto, cut in bits; 1 tablespoon sweet butter; 1 teaspoon grated grana

Preparation info

2
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

The inspiration for this dish was a gift of some wonderful fresh tarragon. You can use any hollowed-out pasta such as lumache, maccheroncini, margherite, ditali, orecchiette, or conchiglie.

Ingredients

8 ounces pasta
1 tablespoon sweet butter
2 ounces

Europe
Italy
Pasta
Mediterranean

Method

Set a large pot of water to boil. When boiling, toss in a pinch of salt. Bring to a boil again. Start cooking the pasta.

In a saucepan, melt the butter over a low flame. Add the prosciutto, then the chicken. Cook gently for 1 minute. Add the tarragon, cook for 15 seconds, then add the cream, grana, and tomato paste. Continue to cook, stirring frequently. Do not let the sauce boil.

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Ingredients

Method

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