Fiddlehead Pasta

"Celebrate the spring fiddlehead season and make this vegetable pasta with the young, edible, tightly coiled fern frond that resembles the spiral end of a violin (fiddle)."
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  • To clean and cook fiddleheads: Clean fiddleheads in cold water and rinse several times until the water looks clear. Cut off black ends.
  • Bring to a boil 1 1/4 cups water with 1/2 teaspoons salt. Add fiddleheads, making sure they are totally submerged (otherwise they will turn black).
  • Cook 8-10 fiddleheads until al dente. when cooked, remove from boiling water and run under cold water so they remain al dente. Set aside.
  • Cook pasta as dierected on package. Drain and run cold water over noodles to keep them al dente. Keep warm.
  • Combine olive oil and garlic and mix well.
  • Toss fiddleheads with pasta, oil-garlic mixture, 1/4 teaspoons salt, pepper and Parmesan cheese. If desired for a slighty sweet taste or add hot peppers for a spicy flavor.

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  1. There aren't many who will be able to try this recipe. I'm lucky, they grow in my back yard. I've made a dish similar to this and it was great. The only difference is the cranberries. Can't wait to try that once the fiddleheads come up.


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