Forager's Pasta: Fiddlehead Fern and Nameko Linguine

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

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
  • scallions, chopped
  • 3 Cups  nameko mushrooms
  • cloves garlic, minced
  •   Zest and juice of 1 Meyer lemon
  • 1 Teaspoon  crushed red pepper flakes

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.

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.

Nutrition

Calories per serving:

365 calories

Dietary restrictions:

Low Sodium Sugar Conscious, Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

18%

Servings:

4
  • Fat 8g 13%
  • Carbs 60g 20%
  • Saturated 3g 13%
  • Fiber 3g 14%
  • Trans 0g
  • Sugars 3g
  • Monounsaturated 3g
  • Polyunsaturated 1g
  • Protein 19g 39%
  • Cholesterol 8mg 3%
  • Sodium 117mg 5%
  • Calcium 104mg 10%
  • Magnesium 113mg 28%
  • Potassium 1,165mg 33%
  • Iron 4mg 23%
  • Zinc 3mg 20%
  • Phosphorus 382mg 55%
  • Vitamin A 425µg 47%
  • Vitamin C 69mg 115%
  • Thiamin (B1) 0mg 10%
  • Riboflavin (B2) 1mg 42%
  • Niacin (B3) 14mg 68%
  • Vitamin B6 0mg 10%
  • Folic Acid (B9) 29µg 7%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 27µg 34%
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