Fiddlehead Pasta

Name: Fiddlehead Pasta
Ingredients: 12 lb fiddlehead; 12 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; 18 teaspoon crushed red pepper flakes; 4 tablespoons fresh parsley, chopped; salt and pepper

12 ingredients

11 steps

Ingredients

12 lb fiddlehead
12 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
18 teaspoon crushed red pepper flakes
4 tablespoons fresh parsley, chopped
salt and pepper

Directions

1

Cook fiddleheads in boiling water for 10 minutes.
2

Drain and place in cold water to stop the cooking.
3

Cook pasta according to directions.
4

Reserve 4-6 tbsp of pasta water.
5

Heat oil over medium heat.
6

Add garlic & shallots, cook 5-7 minutes or until softened and lightly browned.
7

Add wine, lemon juice and agave.
8

Cook for 2-3 minutes.
9

Add cooked pasta, fiddleheads, parsley & crushed red pepper flakes.
10

Add pasta water until desired consistency and cook for a few minutes.
11

Stir in lemon zest and season with salt & pepper.