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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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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.