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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A great spring recipe when fiddleheads are in season. I think asparagus would work as a great substitute. Ingredients:
1/2 lb fiddlehead |
1/2 lb spaghettini |
2 tablespoons olive oil |
2 garlic cloves, minced |
1 shallot, minced |
2 tablespoons white wine |
1 teaspoon agave nectar |
1 lemon, juice and zest |
4 tablespoons fresh parsley, chopped |
1/8 teaspoon crushed red pepper flakes |
4 tablespoons fresh parsley, chopped |
salt and pepper |
Directions:
1. Cook fiddleheads in boiling water for 10 minutes. Drain and place in cold water to stop the cooking.
2. Cook pasta according to directions. Reserve 4-6 tbsp of pasta water.
3. Heat oil over medium heat. Add garlic & shallots, cook 5-7 minutes or until softened and lightly browned.
4. Add wine, lemon juice and agave. Cook for 2-3 minutes.
5. Add cooked pasta, fiddleheads, parsley & crushed red pepper flakes. Add pasta water until desired consistency and cook for a few minutes.
6. Stir in lemon zest and season with salt & pepper.
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