Fiddlehead Pasta

1. 1

   To clean and cook fiddleheads: Clean fiddleheads in cold water and rinse several times until the water looks clear. Cut off black ends.

2. 2

   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).

3. 3

   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.

4. 4

   Cook pasta as dierected on package. Drain and run cold water over noodles to keep them al dente. Keep warm.

5. 5

   Combine olive oil and garlic and mix well.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.