Enhanced Fiddlehead Fern Pasta

Ingredients

Fiddlehead ferns

2 cups, trimmed and cleaned

Pasta (linguine or fettuccine)

8 ounces

Extra virgin olive oil

3 tablespoons

Garlic

4 cloves, minced

Red pepper flakes

1/2 teaspoon (adjust for heat preference)

Salt

to taste

Black pepper

to taste

Parmesan cheese

1/2 cup, freshly grated

Pasta water

1 cup (reserved from cooking pasta)

Instructions

1. Bring a large pot of salted water to a rolling boil. Carefully add the fiddlehead ferns and blanch them for 2 minutes. Using a slotted spoon, remove the ferns and set them aside. This step brightens their color and tenderizes them.
2. In the same pot of boiling water, cook the pasta according to package instructions until al dente. Once cooked, drain the pasta, reserving 1 cup of the pasta water for later use.
3. In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant, which should take about 1 minute. Be careful not to let the garlic burn, as this will impart a bitter flavor.
4. Add the blanched fiddlehead ferns to the skillet and sauté for about 5 minutes, or until they are tender and a vibrant green.
5. Introduce the cooked pasta to the skillet, along with a splash of the reserved pasta water. Toss everything together thoroughly, ensuring that the pasta is well-coated with the oil and flavor.
6. Stir in the freshly grated Parmesan cheese and season with salt and black pepper to taste. If the pasta appears dry, gradually add more reserved pasta water until you achieve a light, creamy consistency.
7. Serve the pasta hot, garnished with additional Parmesan cheese and a sprinkle of red pepper flakes for an extra touch of heat, if desired.