Recipes

  Ingredients

• 1 lb. Citarella Spaghetti
• 2 Tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp red pepper flakes
• 2 cups fiddlehead ferns, cleaned
• 2 cups asparagus, sliced thinly
• 1 Tbsp lemon zest
• 2 Tbsp butter
• ½ cup grated Parmigiano, plus more for serving
• ½ lemon
• Additional olive oil, for serving
• Salt and pepper, to taste

Instructions

1. Bring a large pot of water to boil, salt heavily, and cook pasta for 6 minutes. Reserve 1 cup starchy pasta water.
2. Meanwhile in a large skillet, over medium-high heat, warm olive oil. Add garlic and cook for 2-3 minutes until beginning to get golden brown. Add red pepper flakes, fiddleheads, and sliced asparagus and stir to coat in oil. Cook for 2-3 additional minutes until vegetables are bright and crisp-tender. Add in ¼ cup of reserved pasta water and simmer to continue cooking veggies, and season with salt and pepper as needed.
3. Add al dente pasta to pan with veggies and add another ¼ cup of pasta water. Toss in lemon zest and simmer until liquid becomes thicker, adding more pasta water as needed. Turn off heat and add butter and grated Parmigiano. Stir to create a velvety sauce.
4. Assemble on platter and garnish with fresh squeezed lemon juice and a nice drizzle of olive oil.