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| SPAGHETTI
WITH RAMPS |
| Recipe
by Mario Batali
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Ingredients:
1 pound dry spaghetti or linguini
3 tablespoons extra virgin olive oil
8 ounces fresh ramps
1-2 tablespoons red chili flakes
kosher salt
2 tablespoons breadcrumbs
Bring 6 quarts of water to a boil and add 2 tablespoons of
salt. Add the spaghetti to the pot and cook according to the
package direction, until tender but still al dente.
Heat olive oil in a 12-14 inch sauté pan over medium
high heat. Separate ramps by the white root ends and the leafy
green top. Add root ends to the pan and sauté until
tender. Add salt and chilli flakes. At the very end, add the
greens and sauté until wilted. Drain pasta and add
it to the sauté pan. Toss gently to coat the pasta
with the sauce.
Divide pasta evenly among four warmed plates. Drizzle olive
oil over top and sprinkle with breadcrumbs.
Makes 4 Servings |
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