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Recipe

Fiddlehead Ferns And Angel Hair Pasta

  • Yield: 4 servings

Ingredients

  • 1 pound fiddlehead ferns
  • 1 pound angel hair pasta
  • 3 tablespoons olive oil
  • 2 green onions, thinly sliced
  • 1 teaspoon red pepper flakes
  • 1 tablespoon truffle oil
  • Salt and freshly ground pepper
  • Grated Parmesan, for garnish
  • Emeril's Original Essence, for garnish

Directions

  • In a large pot of boiling salted water, blanch the fiddleheads until they are crisp-tender, about 3 to 5 minutes. Remove the fiddleheads from the water and shock them in a bowl of ice water (unless you are going to use them immediately).
  • Drop angel hair pasta into the same pot of boiling water used for fiddleheads. Boil for 3 to 5 minutes or until al dente.
  • Meanwhile, in a large skillet, heat olive oil. Saute fiddlehead ferns, green onions, and red pepper flakes for 2 minutes. Drain pasta and add to skillet. Toss with truffle oil and salt and pepper. Divide pasta among 4 plates and garnish with grated cheese. Sprinkle with Essence and serve.