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Read MorePasta with Clams, Ramps and Fava Beans
Pasta with Clams, Ramps and Fava Beans
A simple purée of ramps and olive oil (similar to a pesto but without the pine nuts, cheese or basil) gives this dish its vibrant green color, kick and flavor
- 1 bunch ramps, about 8 stalks) root end trimmed
- 3/4 cup olive oil
- scant teaspoon salt, plus more for seasoning and pasta
- 1 pound pasta of choice
- 2 tablespoons butter
- 3 dozen clams, as small and tender as possible, shells scrubbed
- 1/2 cup dry white wine
- 1 cup shelled and peeled fave beans
- black pepper
Combine all but the purple/white end of one ramp and olive oil in the jar of a blender. Whiz until smooth, a few specks of green will most likely remain. Season with salt and whiz just to mix. Transfer purée to a jar with a lid.
Cook pasta in a large pot of salted water according to package instructions. Reserve 1 cup cooking liquid. Drain pasta and set aside. Return pasta pot to a low heat. Add butter. Finely chop reserved ramp and sweat in melted butter until just soft. Stir in 4 tablespoons of ramp purée and cook just a minute or two. Add clams, white wine and reserved cooking liquid. Increase heat, cover and cook until clams open, about 8 minutes. Add fava beans and cook 2 minutes more. Return pasta to pot, toss and cook just until piping hot - a minute or so. Adjust seasoning with salt and pepper. Add a tad more purée and drizzle olive oil while serving.
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Although I was born in California, I grew up in the south- Georgia and South Carolina to be exact. While I was a kid, grits weren't really a part of our everyday life. My mother's "southern-ness" has evolved with time so when I was young she was still a California girl making Tamale Pie and the like (a suburban girl getting her "mexican" on). Anyway, grits grew on me as an adult. A college student working in a bajillion restaurants, eating her way to a southern background. Every time I'm back in the south I order grits wherever I go because its such a comfort food and nobody does it like the south. These were made with instant grits (yes, lazy lady style) and then we modernized them with eclectic toppers. Don't even try to keep your heart attack in check here, grits need lots of salt or they're disappointing, so sodium intake be damed for a day.
Read MoreRamps
Pickled Ramps.
Deviled Eggs topped with Pickled Ramps.
We cheated and used the left over brine from a favorite jar of dilly beans. Trim, rinse and chop one bunch of ramps. Transfer to a small bowl or jam jar and cover with brine. Let stand refrigerated for at least 8 hours before using- over night is better. Serve with Deviled Eggs- simply made with just mayo, touch of dijon and lots of salt and pepper.
If you don't have pickle juice in your fridge simply make a brine that's 1 part white vinegar (or cider vinegar, whatever you have), 3 parts water. Then throw in salt, sugar, some peppercorns, dill seed or fresh dill if you have on hand and some mustard seeds.
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