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Ramp and Salicornia Linguini with Sundried Tomatoes

Serves 4.


    Ramp and Salicornia Linguini with Sundried Tomatoes

    Ramps, or wild leeks, have a delightfully pungent yet mellow onion flavour. Salicornia, otherwise known as sea asparagus, is often found pickled or brined, and adds acidic brightness to this simple pasta meal. If one or both are unavailable, utilize regular leeks instead of ramps, and capers instead of pickled salicornia for a similar result.


    Instead of ramps, try leeks, garlic scapes, wild green garlic, or even green onions.


    Ramp and Salicornia Linguini with Sundried Tomatoes


    • 8 oz (227 g) whole grain linguini or spelt linguini
    • 1/4 cup (60 mL) extra-virgin olive oil
    • 2 cups (500 mL) sliced ramps (wild leeks), or 2 regular leeks, white and light green parts only, thinly sliced and well washed
    • 1/4 cup (60 mL) finely chopped pickled salicornia (sea asparagus), or 2 Tbsp (30 mL) capers
    • 1/3 cup (75 mL) thinly sliced sundried tomatoes
    • 1/2 cup (125 mL) white wine, or 1/2 cup (125 mL) reserved pasta cooking water plus 2 tsp (10 mL) white wine vinegar
    • 2 Tbsp (30 mL) shaved Parmesan
    • 1/4 cup (60 mL) toasted pine nuts, optional
    • 1/4 tsp (1 mL) ground black pepper
    • Fresh chervil, for garnish


    Per serving:

    • calories439
    • protein11g
    • fat20g
      • saturated fat2g
      • trans fat0g
    • carbohydrates54g
      • sugars4g
      • fibre2g
    • sodium360mg



    Bring large pot of water to a boil. Cook pasta according to package directions; reserve 1 cup (250 mL) pasta cooking water and drain pasta. Set aside.


    In same pot, heat oil over medium heat. Sauteu0301 ramps or leeks until tender (about 3 minutes and 5 minutes, respectively). Add salicornia, or capers, and sundried tomatoes. Deglaze with wine, or 1/2 cup (125 mL) reserved pasta cooking water with vinegar. Stir in cooked pasta, and continue to cook until pasta is heated through. Add additional pasta cooking water to loosen sauce, if necessary.


    Serve in bowls topped with Parmesan, pine nuts, if using, and pepper. Garnish with chervil.



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