If you're at all familiar with ramps, you know how exciting it is when they're oh-so-briefly in season. If you're not familiar with ramps (and I wasn't until a few years ago), they taste like a mix of onion and garlic and are also known as wild leeks. Wish I had more photos to share but I only have this one Instagram shot – it'll have to do!
Spaghetti (or Linguine) with Ramps (serves 2)
recipe from Mario Batali
1/2 pound dry spaghetti or linguine
extra-virgin olive oil
1 bunch fresh ramps, white root ends and green leafy tops separated
crushed red pepper flakes to taste
dry breadcrumbs (I used Panko)
Bring a large pot of water to boil over high heat. Add pasta and cook until al dente. (Took me 10 minutes.) Heat a small amount of olive oil in a skillet over med-high heat. Cook the root ends of the ramps until tender. Season with red pepper flakes and salt. Add the leafy greens of the ramps and cook until wilted. Drain pasta and toss into the skillet. Toss, then divide onto two plates. Drizzle with olive oil and top with breadcrumbs. Serve + enjoy!