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Photo by Karen Hermann
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What are ramps?
Ramps are wild onions, also called wild leeks, and are related to spring onions. They grow in wooded areas throughout the South, Northeast and Midwest. They are foraged in the springtime and can be found in supermarkets and farmers markets. If you are unable to find ramps, substitute with spring onions or scallions and add a little more garlic to your recipe.
Photo by Brent Hofacker/123RF.com
Linguine with ramps and garlic
SERVES 4
½ pound ramps (8–12), roots cut off
1 pound linguine
½ stick (4 tablespoons) unsalted butter, divided
1 garlic clove, minced
Kosher salt
Fresh ground black pepper
½ cup freshly grated Parmesan cheese
½ cup freshly grated Romano cheese
Crushed croutons
Separate leaves from the bulbs and stems. Slice ramp bulbs and stems and set aside. Chop leaves and set aside. Keep separate. Cook pasta according to instructions. Drain, reserving 2 cups of pasta water. Keep warm.
In a large skillet over medium heat, melt 2 tablespoons butter. Cook the bulbs and stems for about 3 minutes until softened. Add garlic and continue to cook for an additional minute. Add salt and pepper and stir. Add 1 cup of pasta water and whisk together. Transfer pasta to skillet and toss together. Add remaining butter and cheese and toss until well combined. Add ramp leaves and toss again. Add more pasta water if needed to thin sauce. Check taste and add more salt if needed. To serve, twirl pasta onto serving plate and garnish with additional grated cheese and crushed croutons.
Chef’s tip
What are ramps? Ramps are wild onions, also called wild leeks, and are related to spring onions. They grow in wooded areas throughout the South, Northeast and Midwest. They are foraged in the springtime and can be found in supermarkets and farmers markets. If you are unable to find ramps, substitute with spring onions or scallions and add a little more garlic to your recipe.
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