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Ingredients
- 1 lb. spaghetti
- 5-6 morel mushrooms, if large cut in half
- 1 tsp. anchovy paste
- ¼ tsp. red pepper flakes
- ½ cup dry white wine
- 1 cup chicken stock
- 5 ramp bulbs thinly sliced, save chopped leaves
- 3 tbsp. ramp butter
- Extra virgin olive oil
Preparation
- Heat large pot with salted water, bring to a boil and add pasta cook until al dente
- Warm olive oil in large skillet until it shimmers
- Add mushrooms and ramps with pinch of salt
- Soften mushrooms for 3-5 minutes
- Add anchovy paste and pepper flakes stir to combine
- Deglaze skillet with wine and cook down until half
- Add chicken stock and simmer until thickened
- Drain pasta, save cup of pasta water in case sauce needs thinned
- Add pasta to mushroom mixture along with ramp butter and chopped ramp leaves
- Keep mixing pasta with sauce until coated
- Adjust seasonings
- Add parmesan
- Pass additional parmesan at table.
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