Fettucini Florentine

3 c Heavy cream

3 tb Butter

1/4 lb Dried prosciutto

1 1/2 c Chopped spinach

Salt and pepper to taste 1/2 c Parmesan cheese

This is not authentic Florentine, but it sure is good. The recipe comes from Julie Dannenbaum's "Italian, Fast and Fresh." REDUCE CREAM TO 1 1/2 CUPS. Heat butter in a large skillet. Saute prosciutto, 1 minute. Add cream and chopped spinach and cook until thick enough to coat a spoon. Season with salt and pepper and add Parmesan cheese. Makes enough for 1 pound pasta. Philip Schulz PRODIGY service Guest Chef FROM: GUEST CHEF (EXPT46B)