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Fast Food: Linguine with Ramps and Asiago

BY Kevin Lee Jacobs | May 10, 2016 30 Comments

Last updated on May 12th, 2016

Linguine with Ramps (fork and leaf) 5-9-16 jpgHere in New York’s Hudson River Valley (and maybe in your neck o’ the woods, too), ramps are in season. To celebrate, I sauteed these rock stars of spring in olive oil and red pepper flakes, and tossed them into some al dente linguine. Here’s the recipe for this super-fast main course, along with the answer to your burning question: “What the heck are ramps?”

whole ramps on cutting boardRamps, or “ramp” is the common name for Allium tricoccum. It grows wild in wooded areas, but it is also farmed by a few environmentally-conscious commercial growers. The plant’s bright green leaves, burgundy stem, and small white bulb are all edible. They taste like a delicious cross between a garlic clove and an onion bulb.

Now, because of tricoccum’s short, 6-week growing season, and also because of its unique taste, the plant is sometimes over-foraged by home cooks and restaurant chefs. I purchased my ramps from a local farmers’ market that cultivates them. But ramps are generally available throughout the Northeast, the Midwest, and even in California at farmers’ markets. Seek them out, okay?

Blah-blah-blah.

Let’s make our Linguine with Ramps and Asiago!

ramps linguineIn a large pot of boiling, salted water,  cook 12-16 ounces of linguine until al dente —  9 minutes.  Drain.

ramps trim rootsMeanwhile, grab 8 ounces (about 36 stems) of ramps, and trim off the roots.

ramps cut off white and red part of stemsThen cut off the bulb and its attached stem, at the point where the stem meets the leaves. Rinse these thoroughly in cold water, and then pat them dry with a kitchen towel.

ramps roughly chop the stems and white bulbsCoarsely chop the bulbs and stems, and set aside.

ramps leavesThen clean and pat dry the leaves…

ramps chop the green leavesAnd coarsely chop them.

ramps add olive oil electric skilletNow heat 3 tablespoons of good olive oil in a large frying pan or electric skillet (I love and use this one)…

ramps add to skillet add pinch of saltAdd the chopped bulbs and stems and a generous pinch of kosher or sea salt…

ramps sauteAnd saute the works over medium heat until softened but not mushy — about 3 minutes.

Oh. We cooked the bulbs and stems first, simply because they are tougher than the leaves.

ramps add leaves and 1 teaspoon red pepper flakesNow add the leaves and 1 teaspoon of red pepper flakes to the skillet…

ramps, sauteedAnd saute just until the leaves wilt — about 90 seconds.

At this point, you can plate the pasta, and spoon the sauteed ramps on top. Or, you can do what I prefer to do…

ramps add linguineAnd toss the linguine and ramps together in the skillet. Add a little more olive oil, too, just to make the pasta slick. And be sure to taste carefully for seasonings. You might like to add more salt and/or red pepper flakes.

ramps put on plateNow plate the works…

ramps grate some asiagoAnd top each serving with some finely-grated Asiago cheese!

Linguine with Ramps for web 5-9-16 jpgAh…al dente linguine…precious, garlicky-onion-y ramps…fiery red pepper flakes and salty Asiago cheese…there’s nothing about this dish that isn’t sexy, seasonal, and sumptuous. Enjoy it with a bottle of chilled Sancerre.

Do you get ramped-up when ramp season is here? Or have you never encountered the plant? You can let me know by leaving a comment.

Meanwhile, here’s the printable:

Print
Linguine with Ramps and Asiago

Prep Time: 10 minutes

Cook Time: 9 minutes

Yield: Makes enough for 4 servings

Linguine with Ramps and Asiago

Ramps, which are sometimes called "wild leeks," are the rock stars of spring. Here's a fast -- and delicious -- way to enjoy them!

Ingredients

  • 12-16 ounces dried linguine
  • 8 ounces fresh ramps, cleaned and patted dry
  • 3 tablespoons olive oil (plus more for drizzling over pasta)
  • Kosher (or sea) salt
  • 1 teaspoon crushed red pepper flakes (available in all supermarkets)
  • Fresh, finely-grated Asiago cheese -- a dusting for each serving

Instructions

  1. In a large pot of boiling, salted water, cook the linguine until al dente -- about 9 minutes. Drain. Meanwhile prepare the ramps: Trim off and discard roots, then cut off the bulb and attached stem at the point where stem meets the leaves. Coarsely chop the bulbs and stems, and set aside. Coarsely chop the leaves.
  2. Over medium heat, warm 3 tablespoons olive oil in a large skillet. Add the chopped bulbs, stems, and a generous pinch of salt, and saute until the bulbs and stems soften -- about 3 minutes. Then add the leaves and the crushed red pepper flakes, and saute just until the leaves wilt -- about 90 seconds. Add the drained linguine and a generous drizzle of olive oil, and toss to blend the ramps and pasta. Taste carefully for seasonings -- you might like to add more salt and/or crushed red pepper flakes.
  3. Divide the pasta between 4 plates, and top with the grated Asiago. Serve with a bottle of chilled Sancerre.
3.1
https://www.agardenforthehouse.com/linguine-with-ramps-and-asiago/
Copyright 2015 by Kevin Lee Jacobs

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Rhubarb Galette with Red Currant Glaze
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Comments

  1. 1

    David says

    May 10, 2016 at 12:23 pm

    Looks delicious! I have never heard of ramps but I’ll be on the lookout for them.

  2. 2

    Kevin Lee Jacobs says

    May 10, 2016 at 12:34 pm

    Hi David – Ramps are amazing. Hope you can find some!

  3. 3

    DebbyMc says

    May 10, 2016 at 2:14 pm

    Ohhh! Gonna check out the farmers market and/or co-op for some. This looks delicious and EASY! My kind of cooking!

  4. 4

    Connie M says

    May 10, 2016 at 5:02 pm

    Looks fabulous, but alas, living out in California we don’t get to enjoy this great treat. Whaaa.

  5. 5

    Kevin Lee Jacobs says

    May 10, 2016 at 5:18 pm

    Hi Connie M – I’ve read that California farmers’ markets do offer ramps in spring. Seek them out — you might get lucky!

  6. 6

    Sherry B says

    May 11, 2016 at 10:07 am

    Found a huge field of them but in Ontario they are called wild leeks. Dug some up to transplant at our farm. I was told they will be ready to harvest in 2 weeks. Can’t wait!

  7. 7

    Rhonda Strahler says

    May 11, 2016 at 10:13 am

    Here in the mid-Ohio valley, ramps are a virtual “Rite of Spring”! My boss where I used to work (I’m retired now) used to eat so many of them every spring you could literally smell him coming! I have managed – somehow- in 67 years not to have ever tried them, but my son -who forages for them every year & loves them – just gave me a bunch of them, & I have been wondering just what to do with them. Thank you for this lovely recipe!

  8. 8

    Barb G says

    May 11, 2016 at 10:25 am

    You ain’t got nothin on this 1930 couple http://www.grubstreet.com/2013/04/the-history-of-ramps-popularity.html ha ha to funny. Love your news letters Kevin.

  9. 9

    Nancy Fopeano says

    May 11, 2016 at 10:37 am

    Love Ramps which I received last week in by CSA bag… Wish I still had a place to forage for them. When I was a kid, my family used to kid me about my “wild leeks in the woods!” I spent most of the Spring with garlic breath. I will definitely try this recipe which looks yummy and easy.

  10. 10

    Diane Gernetzke says

    May 11, 2016 at 10:52 am

    Kevin, we have ramps (leeks) growing wild all over the woods of northern WI! All we have to do is walk outside and dig up as many ramps as we can handle for the season. Right now they are just about ready to dig up so I will give your recipe a try! We have SO many ramps that I’m always looking for new recipes to try:} And, soon the wild asparagus will pop up so wild ramp and wild asparagus quiche is one of our favorites!

  11. 11

    Joni D. says

    May 11, 2016 at 11:17 am

    This sounds wonderful — will have to check the woods as I am sure we will not have these in any store around here! I can’t get fennel, let alone ramps! Keeping this recipe!

  12. 12

    Dorothysmith says

    May 11, 2016 at 11:28 am

    Never heard of ramps but I try to see if there available where I live . looks diclious.

  13. 13

    Beverly D. says

    May 11, 2016 at 11:49 am

    I didn’t think leeks and ramps were the same thing.

  14. 14

    Kevin Lee Jacobs says

    May 11, 2016 at 11:58 am

    Hi Beverly D. – Leeks and ramps are definitely not the same thing. Allium tricoccum travels under many common names, including “wild leek,” “wild onion,” “wood leek,” “ramps,” and “ransom.” By any name, the plant is dang delicious!

  15. 15

    Julie R says

    May 11, 2016 at 12:21 pm

    I have never heard of ramps, but I do love garlic and onions, so I’m sure I would like these also, if I ever come across them. The recipe looks so good.

  16. 16

    Janet says

    May 11, 2016 at 1:29 pm

    Our farmers market opens this Saturday. I’ll definitely be checking with our local farmers. We are in the foothills in central California and are very lucky to have alot of small farms very close to us. Never heard of ramps, but they could have been right under my nose all this time. Thanks so much for sharing. Also, I’ve been baking sourdough bread regularly since reading your very simple recepie. I put the dough in the refrigerator for 2-3 days after the first rising and let it get good and sour.
    You’re the BEST, Kevin! Thanks again.

  17. 17

    Janet says

    May 11, 2016 at 1:32 pm

    Oh, and I don’t covet your bracelets, but I LOVE your blue dishes! 🙂

  18. 18

    Kevin Lee Jacobs says

    May 11, 2016 at 1:39 pm

    Hi Janet – I’m so glad the sourdough recipes worked out for you. Bracelet? That was in 2015. Gone now!

  19. 19

    Catharine R. says

    May 11, 2016 at 4:51 pm

    Yay, Kevin, I found ramps at Union Square farmers’ market. They’re in the fridge now. Can’t wait to try the linguine dish!

  20. 20

    Diane Gernetzke says

    May 11, 2016 at 5:40 pm

    Kevin, you are right~leeks and ramps are different. When we think of leeks it’s the large ones in the grocery store. Ramps are also called “wild leeks” up north in WI. Whatever you call them they are delicious!!

  21. 21

    Rosemary says

    May 11, 2016 at 8:11 pm

    Hi Kevin,

    Looks yummy. Must get my hands on some asap.

    Used to eat them in Belgium, where they made quite a festival of it all. The bulbs and stalks were especially good when lightly poached and then served mimosa-style, with vinaigrette (either plain or creamy version) and topped with shredded hard-boiled egg yolks …. Belgian-style.

    Prepared with pasta, Asiago and a bit of chopped parma ham is what I’ll dream of tonight.

    Thanks !
    Rosemary

  22. 22

    Mary says

    May 11, 2016 at 8:19 pm

    Hey Kevin, are these the same as the Alliums that get big, round Dr. Seuss like flowers? They look very similar…
    Mary

  23. 23

    Cary Bradley says

    May 12, 2016 at 6:02 am

    Dear Boy! Love your preparation, thanks for sharing! I think if you’re not planting the rooted ends in your back woods, you’re missing something special. They like deciduous woods, south-facing. I’m surprised you didn’t plunk those into the ground to have for next year. A couple years ago I bought a mess of them from the Ramp Farm down south and planted just before a dry spell, drat. I have 6 plants now I’m coddling. Last year bought a pack of seeds and have to plant soon (refrigerating to make up for not planting last fall). Either way, I bet replanting those nubs would give you your own ramp patch sure as shootin’! Thanks for your prep details. Looks fabulous!

  24. 24

    Kris says

    May 12, 2016 at 6:37 am

    Hi Kevin. I stumbled onto your blog the other day and I must say that I love it! Your photos are the best and I love the variety of recipes! My son and his wife lived in WV for a number of years. They introduced us to ramps. They are very tasty but we found there was a lingering “perfume” to our breath. The backpack in which they had gathered them in had to be hung outside until the fragrance subsided. But worth the extra mouthwash. Thank you for your fine work.

  25. 25

    Shirley B. says

    May 12, 2016 at 11:02 am

    Wish we had them in Southeast Texas!!

  26. 26

    Sharon says

    May 12, 2016 at 4:27 pm

    Hi Kevin. Thank you for explaining what ramps are. Saw a recipe last week and have never heard of them before that. Your recipe sounds delicious if I can find them South of Boston. I am waiting for Fiddleheads in the stores right now. Love these. Try to get them every Spring. Wish they had them all year. Love your blog. Keep your gardening tips & recipes coming.

  27. 27

    Samantha Gray says

    May 12, 2016 at 11:24 pm

    Looks delicious, but when I went hunting for them at our local green markets no one had even heard of them. Sheesh…Long island must be totally backwards! Hope to find them some day in order to try this.

  28. 28

    Carolyn says

    May 16, 2016 at 7:12 pm

    Had never heard of ramps before but found them advertised on an organic garden website so ordered them and they are planted. Do you have any idea if they can be harvested next year or do they, like rhubard, need a couple of years to settle in?

    Have never seen them in the stores around Chicago.

    Love your site.

  29. 29

    Sharon says

    May 22, 2016 at 11:45 pm

    Carolyn. What organic web site did you find the ramps on? Tried to google it but nothing came up. Thank you.

  30. 30

    Deborah Goodman says

    June 9, 2016 at 1:27 am

    Sounds yummy! We enjoy them in potato soup. So pretty and so comforting.

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