Spring 2008 Menu Fettuccine with Fiddleheads and Ham Lamb and Mint Risotto Meyer Lemon and Pistachio Bars Chicken Breast and Baby Artichoke Fricassee Main Recipe Index

Makes 4 servings

The earthy flavors of fiddleheads and mushrooms are a perfect match. Combined with tender fresh fettuccine and nuggets of smoked ham in a creamy sauce, this rich dish is best enjoyed in small portions as an appetizer or as an indulgent main course with a green salad on the side. The only trick here (and it isn't a hard one) is to cook the pasta and sauce so they are done about the same time.

2 tablespoons unsalted butter
8 ounces smoked ham, cut into bite-sized pieces
8 ounces cremini mushrooms, sliced
8 ounces fiddleheads, trimmed and cleaned
Salt and freshly ground pepper to taste
3/4 cup heavy cream
9 ounces fresh fettuccine
1/2 cup freshly grated Parmesan cheese, plus more for serving

1. Bring a large pot of lightly salted water to a boil over high heat.
2. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the ham and cook, stirring occasionally, until beginning to brown, about 3 minutes. Add the cremini and cook, stirring occasionally, until they give off their juices, about 3 minutes longer. Stir in the fiddleheads and season with salt and pepper. Add 1/4 cup water and cover tightly. Cook until the fiddleheads are barely tender, about 5 minutes. Add the heavy cream and bring to a boil.
3. Drain the pasta and return to the pot. Add the sauce and Parmesan cheese, season with salt and pepper, and mix well. Serve hot, with additional Parmesan cheese passed at the table.