Ramps - Wild Baby Leeks

One of the perennial bellwethers of spring, along with morels and fiddlehead ferns, ramps are a delicious seasonal treat—short-lived as their harvesting period may be. If you’re unfamiliar with them, ramps are wild, baby leeks. Harvested on the East coast between Quebec and South Carolina, they look like a sturdy form of scallions. The taste of ramps is not quite as strong as full-grown leeks, but also slightly garlicky. Recently, ramps have come into the culinary spotlight as celebrity chefs like Mario Batali and Top Chef’s Tom Colicchio tout their sensational flavor.

SPAGHETTI WITH RAMPS
Recipe by Mario Batali

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 Serving