Forager's Pasta: Fiddlehead Fern and Nameko Linguine

Forager's Pasta: Fiddlehead Fern and Nameko Linguine
Staff Writer
Forager's Pasta: Fiddlehead Fern and Nameko Linguine

Darrin Nordahl

Forager's Pasta: Fiddlehead Fern and Nameko Linguine

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:

169 kcal

Daily value:

8%

Servings:

4
  • Carbohydrate, by difference 19 g
  • Protein 10 g
  • Total lipid (fat) 9 g
  • Vitamin A, IU 5034 IU
  • Vitamin A, RAE 252 µg
  • Vitamin C, total ascorbic acid 27 mg
  • Vitamin D 27 IU
  • Vitamin K (phylloquinone) 2 µg
  • Ash 2 g
  • Calcium, Ca 39 mg
  • Campesterol 3 mg
  • Carotene, alpha 420 µg
  • Carotene, beta 2811 µg
  • Copper, Cu 1 mg
  • Fatty acids, total saturated 7 g
  • Fiber, total dietary 4 g
  • Folate, DFE 20 µg
  • Folate, food 20 µg
  • Folate, total 20 µg
  • Glucose (dextrose) 4 g
  • Glutamic acid 1 g
  • Iron, Fe 2 mg
  • Lutein + zeaxanthin 1 µg
  • Magnesium, Mg 59 mg
  • Manganese, Mn 2 mg
  • Niacin 11 mg
  • Pantothenic acid 2 mg
  • Phosphorus, P 255 mg
  • Phytosterols 7 mg
  • Potassium, K 651 mg
  • Riboflavin 1 mg
  • Selenium, Se 9 µg
  • Sodium, Na 14 mg
  • Sugars, total 4 g
  • Vitamin D (D2 + D3) 1 µg
  • Vitamin D2 (ergocalciferol) 1 µg
  • Water 269 g
  • Zinc, Zn 3 mg
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