Forager's Pasta: Fiddlehead Fern and Nameko Linguine Recipe


Nutrition

Cal/Serving: 365
Daily Value: 18%
Servings: 4

Low-Sodium
Sugar-Conscious, Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat8g13%
Saturated3g13%
Trans0g0%
Carbs60g20%
Fiber3g14%
Sugars3g0%
Protein19g39%
Cholesterol8mg3%
Sodium117mg5%
Calcium104mg10%
Magnesium113mg28%
Potassium1165mg33%
Iron4mg23%
Zinc3mg20%
Phosphorus382mg55%
Vitamin A8100IU162%
Vitamin C69mg115%
Thiamin (B1)0mg10%
Riboflavin (B2)1mg42%
Niacin (B3)14mg68%
Vitamin B60mg10%
Folic Acid (B9)29µg7%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E1mg4%
Vitamin K27µg34%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Forager's Pasta: Fiddlehead Fern and Nameko Linguine
Darrin Nordahl

Fiddleheads are typically par-boiled to tenderize them and to remove some of the bitterness of the raw shoots. One of the most popular ways to prepare fiddleheads after par-boiling is to sauté them, often with garlic, onions, and lemon. I find fiddleheads cooked this way are excellent tossed with pasta. So I created a simple dish with wild nameko mushrooms and fiddleheads... a kind of "forager's pasta." This dish is intensely satisfying, even for meat eaters.

3.75
Ratings8

INGREDIENTS

  • Salt and pepper, to taste
  • 3 cups fiddlehead ferns, brown chaff removed
  • 1/2 pound linguine
  • 1 tablespoon butter, plus more to taste
  • 1 tablespoon olive oil, plus more to taste
  • 3 scallions, chopped
  • 3 cups nameko mushrooms
  • 4 cloves garlic, minced
  • Zest and juice of 1 Meyer lemon
  • 1 teaspoon crushed red pepper flakes

DIRECTIONS

Bring a pot of salted water to a boil over high heat. Add the fiddlehead ferns and cook until crisp-tender, for about 5 minutes. Drain and rinse in cold water.

Bring another pot of salted water to a boil, and cook the linguine until al dente.

Meanwhile, in a large skillet, heat the butter and olive oil over medium-high heat. Sauté the fiddlehead ferns, scallions, and mushrooms until the fiddlehead ferns just begin to brown. Add the garlic and cook for 30 more seconds. Then, add the lemon juice to deglaze the pan. Add the crushed red pepper flakes and toss well. Season with salt and pepper, to taste.

Drain the pasta and return to the same pot. Toss with olive oil and butter, to taste. Then, add the vegetables from skillet and toss again. Serve on plates and top with the Meyer lemon zest.

Recipe Details

Click here to see more recipes from 365 Whole Foods.

Servings: 4
Special Designations: Vegetarian

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