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Gallery Spring Linguine Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 pound linguine 1/2 pound fiddleheads Kosher salt and freshly ground black pepper 1 teaspoon lemon juice 2 tablespoons olive oil 1/2 pound baby leeks, washed, trimmed, and cut into thirds on a bias 1 1/2 cups dandelion greens or sorrel, washed
Gallery Spring Linguine
Recipe Summary Servings: 4
Gallery
Spring Linguine
Spring Linguine
Spring Linguine
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 pound linguine 1/2 pound fiddleheads Kosher salt and freshly ground black pepper 1 teaspoon lemon juice 2 tablespoons olive oil 1/2 pound baby leeks, washed, trimmed, and cut into thirds on a bias 1 1/2 cups dandelion greens or sorrel, washed
Directions
In a large pot of boiling, salted water, cook the linguine until al dente. Drain and transfer to a large bowl.
Meanwhile, remove the papery particles from the fiddleheads. Fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Add the fiddleheads, and push them down into the water several times to clean them. Transfer them to a steamer rack in a saucepan and steam, covered, about 4 to 5 minutes.
Heat the olive oil in a large skillet over medium heat. Add the leeks and saute for 2 to 3 minutes, until soft. Add the fiddleheads and cook 1 to 2 minutes more, until warm and golden. Stir in the dandelion greens. Toss the mixture with the pasta, season with salt and pepper, and serve.
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All Reviews for Spring Linguine
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All Reviews for Spring Linguine
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
