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prosciutto, cut in small pieces unsalted organic butter garlic cloves, finely minced fiddleheads, coarse ends trimmed pasta, cooked sea salt capers walnuts, toasted, coarsely chopped lemon, juiced lemon, zested armigiano reggiano, grated parsley, fresh, finely minced textra virgin olive oil salt pepper

First, crisp the prosciutto: Place sliced prosciutto in a large non-stick pan over medium-high heat and cook, stirring frequently, until crispy, about 5-7 minutes. When crispy, remove prosciutto from pan onto a separate plate, and set aside. Using the same pan, add butter and heat over medium-high. Add minced garlic, and cook until it begins to turn golden, about 1 minute. Add washed and trimmed fiddleheads to the pan and sauté for about 7-10 minutes, or until tender. Once fiddleheads are cooked, reduce heat and add pasta, salt, capers, walnuts, lemon juice, and lemon zest to the pan and toss to combine. Once all ingredients are combined, serve into individual bowls and top with parmigiano, fresh parsley, and crispy prosciutto. Season with a drizzle of good quality olive oil, and additional salt and freshly cracked pepper to taste, if desired. Enjoy!