It's ramp season. The farmers markets are now filled with these amazing vegetables. Also known as wild garlic. They taste a mix of garlic and spring onion and is so wonderful to use in everything from soups, salads, pasta, stews or simply just Sautéed in some olive oil. I love them in pasta. Such an easy dish to make—and so much flavor. Try making your own bread crumbs—it will taste so much better.
Serves 4

3 tablespoons olive oil, plus extra for serving
20 ramps, chopped
2 teaspoons red chilli flakes
Pinch of salt
3 tablespoons dry bread crumbs
1 pound dry linguine

  1. Heat oil in a medium pan and add ramps.
  2. Sauté until tender, about 3 minutes.
  3. Add red chilli flakes and salt.
  4. Cook pasta al dente in salted water.
  5. Drain pasta and add to pan.
  6. Toss gently.
  7. Divide pasta between 4 plates.
  8. Drizzle with olive oil and sprinkle with bread crumbs.


Photography by Ellen Silverman

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