Conchiglie pasta with wild boar prosciutto and saffron

Serve 6

Cook the conchiglie pasta in boiling salted water until al dente. Meanwhile, in a saucepan, melt a knob of butter with a little extra virgin olive oil and sweat the sliced shallots. Add the cream, the saffron powder and bring to a boil. At this point, add the wild boar prosciutto, previously cut into julienne, and keep cooking. Drain the shells and toss them in the prepared sauce. Complete with grated parmigiano reggiano cheese and chopped chives. Serve immediately.

*Utilizzare Pasta riportante in etichetta la dicitura senza glutine.