Spaghetti with Ramps (A Recipe)
A few weeks ago, I told you about the spaghetti with ramps I ate at Franny’s in Park Slope. It may be the case that ramps have come and gone now and you’ve missed your window, but if, like me, you stumble upon them at a farmer’s market this weekend, here’s an easy way to prepare them: cut off the bulbs at the bottom and sauté them in olive oil with a few pinches of red pepper flakes and a drop of salt. Don’t make the mistake I made and make the heat too high: you don’t want them to brown, just to cook through. Meanwhile, boil your spaghetti. Once the bulbs are translucent, add the ramp leaves which you can cut up just a bit. Add a drop of pasta cooking water to turn it into a sauce and when the spaghetti’s just al dente, add it to the cooked ramp mixture, stir it all together: no cheese! This is about subtle ramp flavor, yo. Once on the plate, you can top with toasted bread crumbs which I made by taking four pieces of white sandwich bread, cutting crusts off, chopping the white parts into tiny bits and sauteing those bits in olive oil until golden brown with a smidge of salt and pepper. The bread crumbs are actually the key ingredient here: they add texture and little explosions of flavor as you devour the first great taste of spring.
