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Spaghetti with Ramps

This delicious recipe for spaghetti with ramps comes from chef Mario Batali.

  • servings: 4

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Ingredients

  • Coarse salt
  • 1 pound dry spaghetti or linguine
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 8 ounces fresh ramps, white root ends and green leafy tops separated
  • 1 to 2 tablespoons crushed red pepper flakes
  • 2 tablespoons dry breadcrumbs

Directions

  1. Step 1

    Bring 6 quarts of water to a boil in a large saucepan over high heat. Add 2 tablespoons salt and return to a boil. Add spaghetti and cook according to package direction, until tender but still al dente.

  2. Step 2

    Heat olive oil in a 12-to-14-inch skillet over medium-high heat. Add root ends from ramps to pan and cook, stirring, until tender. Season with red pepper flakes and salt. Add leafy greens from ramps and cook, stirring, until wilted.

  3. Step 3

    Drain pasta and add to skillet. Toss gently to coat pasta with sauce. Divide pasta evenly between 4 warmed plates. Drizzle with olive oil and sprinkle with breadcrumbs. Serve immediately.

Source
The Martha Stewart Show, May Spring 2007

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Reviews (6)

  • 30 Apr, 2013

    There has to be a typo on the red pepper flakes--you will ruin your ramps with 1-2 tablespoons of red pepper flakes. Cut it to 2 tsp maximum and then adjust as needed.

  • 4 Mar, 2009

    ehguy11 has described exactly what ramps are. I live in NE Tennessee and once a year in the spring they have a ramp festival. It's real interesting to go to and you will meet a lot of friendly people that live in the mountains of Tennessee. If there is a recipe with ramps in it you will find it there and have the chance to taste them all. It's located near Dollywood if you have been down this way.

  • 11 May, 2008

    Made this for dinner tonight. It was great! I should have dug up more ramps. Had about 15. 20-25 would have been better. Had homemade breadcrumbs too! Used whole-wheat spaghetti as well. Delicious!

  • 11 May, 2008

    Ramps are a wild member of the onion family that grows on damp forest floors in the early spring (April/May here in CT). Their leaves grow about 6-9 inches out of the ground, but when you dig them up you will see that they have a beautiful white elongated 'bulb' which extends the total length to about 8-12 inches. They have a nice, mild garlic/shallot flavor. I'm lucky enough to have a secret stash of ramps in the forest behind my house. In fact, I just dug some up for dinner tonight!

  • 26 Feb, 2008

    I would also like to know what ramps is it sounds good what is the taste?

  • 30 Jan, 2008

    Hi Everyone,
    Since we do not eat meat on Wednesday's and Fridays I'm always looking for new recipes .This sounded like something we would enjoy. However could someone tell me what "Ramps" are . Thanks in advance for any information you can provide.