This dish is as simple as it gets: al dente noodles with fresh garlicky ramps, chili for heat, and breadcrumbs for texture. It’s the perfect zing for early spring!
Makes 4 Servings
1 pound dry spaghetti or linguini
3 tablespoons extra virgin olive oil
8 ounces fresh ramps
1-2 tablespoons red chili flakes
Kosher salt, to taste
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 instructions, until tender but still al dente.
Heat olive oil in a 12- to 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 chili 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.