Whooey, the past couple of weeks have been doozies, so I've had to take a break from blogging. Fortunately, I'm back with some beautiful new plates from Felt+Fat and amazing new cookware, courtesy of the Williams-Sonoma closing sale! One of my favorite things about spring is the fact that ramps are readily available! It's a little bit of a racket how much they cost up in New York ($14.99/lb!) compared to when I've gotten them in West Virginia (3 bucks for a huge bag!). That being said, I still splurge because I love the way they taste.
They add a wonderful garlicky flavor to this easy-peasy shrimp pasta that comes together in a flash.
Skill Level: Easy
Time to Make: 45 minutes
1 2-ounce can of flat anchovies in oil
10 ounces baby bella mushrooms (or small cremini mushrooms depending on how your grocery store markets them)
4 large cloves of garlic
Crushed red pepper to taste
24 ounces fresh cherry tomatoes
Pinch of sugar
1 bunch of ramps
1/2 cup fresh parsley
16 ounces spaghetti or angel hair pasta
1 pound shrimp
Salt and pepper to taste
Prep Ingredients: Quarter the mushrooms. Mince the garlic. Thoroughly wash the ramps and trim off the roots. Cut the white parts from the green leaves. Mince the white parts and cut the green leaves in half, keep separated. Mince the parsley. Wash the shrimp and pat dry, peel and devein. You may leave the tails on or remove them depending on your preference. Season with salt and pepper and chill until ready to use. Bring a large pot of salted water to a boil.
Start the Pasta Sauce: In a medium pot, heat a slick of olive oil over medium high until hot. Add the entire can of anchovies with their oil and cook, mashing with a wooden spoon until the anchovies have melted. Add the quartered mushrooms and cook for 7-9 minutes or until the mushrooms are golden and beginning to crisp around the edges. Note: You may need to add additional oil to the mushrooms in case the pan becomes to dry. Add the minced garlic, crushed red pepper to taste, and minced white parts of the ramps. Cook until fragrant, about 45 seconds. Add the cherry tomatoes and cover, reduce heat to medium low, and cook for 15 minutes. Occasionally check in on the sauce and use a wooden spoon to lightly mash the tomatoes.
Prepare the Spaghetti: While the sauce is cooking, add the spaghetti to the pot of boiling water and cook until al dente, about 10 minutes. Reserve 1 cup of cooking water before draining the pasta.
Finish the Pasta Sauce: Using a wooden spoon, continue mashing the tomatoes until your desired consistency has been reached. Taste and season with salt, pepper, and a pinch of sugar if the sauce is too acidic. Add the minced parsley, ramp leaves, reserved pasta cooking water, and shrimp and stir to coat. Cover and cook for 5-7 minutes over medium heat until the shrimp are cooked through and are opaque. Add the pasta and gently toss everything together to reheat the spaghetti. Remove from heat.
To Serve: Divide pasta between plates and enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!