Symond's Yat spaghetti
More wild garlic.......... a recipe named after the delightful location where we gathered a large bag full.
Yet another use for the glorious green stuff before it disappears again until next Spring. This time I've mixed it with a refreshing lemon zing for a glorious Spring dish.
This can be served on its own or with a variety of extras including chicken, either poached or breadcrumbed and fried; poached salmon; green veg - especially in-season English asparagus or even some crispy pancetta
120ml white wine
Grated rind of 1 lemon
250ml double cream
400-500g spaghettit or tagliatelle - depending on your appetite and what you're serving it with
50g wild garlic
Salt and pepper
Put the wine in a pan, bring to the boil and turn down to a simmer. Reduce to half the original volume
Put the pasta on to cook, according to the pack instructions - the 8" saucepan is ideal.
Add the lemon rind to the wine and slowly pour in the cream. Heat gently and season with salt and pepper to taste.
Drain the pasta, reserving a ladleful of the cooking liquid.
Add this liquid to the cream sauce and then stir in the spaghetti.
Chuck in the chopped wild garlic and stir well to mix.
Here it is topped with broccoli and leeks for a "meatfree" Monday supper
Let me know if you've got any other ideas of what to serve with this - or if you have a wild garlic recipe we can publish.
© Netherton Foundry Shropshire 2015
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