Spaghettini with Wild Garlic

I hope this post isn’t too late for wild garlic season! I bought a bunch of it at my farmer’s market about 2 weeks ago (I think it was £1) and wanted to showcase it in its glory. No strong flavours to overwhelm the gentle green garlicness and so came up with a quick pasta dish after seeing something similar in a Mark Hix recipe in the Independent. I was so excited to eat it that I actually cooked this on a Sunday – strange for me as I usually save quick and easy pasta dishes for weekdays!

Wild garlic can be purchased from farmers’ markets but if you’re really lucky, you’ll find a patch in the wild. Tips on foraging for it can be found online; unfortunately, I can give none as I’ve not come across a patch, city girl that I am!

Spaghettini with Wild Garlic
serves 2.

250g spaghettini
1 medium onion, chopped
olive oil
a small amount of pancetta or pork sausage
a pinch or two of chili flakes
a bunch (handful) of wild garlic
salt and freshly ground black pepper
extra virgin olive oil

Set a potful of water on to boil for the pasta.

In a large saute pan over medium heat, add 2 tbsps olive oil and saute the onion until translucent. Toss in the chili flakes and then add the pancetta or sausage and continue frying until this is cooked too (I used leftover sausage so just tossed it around until warmed through). Chop the bunch of wild garlic once or twice and then chuck it all into the pan with a splashful of water. It will cook down like spinach (though not as quickly as spinach!). Season with salt and pepper and set aside.

Salt the now boiling water. Cook the spaghettini until al dente and then toss through with the sauce (add some pasta water if needed) and some extra virgin olive oil drizzled over. Eat!

Hope you all have a great bank holiday weekend!

I’m submitting this post to Presto Pasta Nights, this week hosted by Tigerfish of Teczcape.

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gutenmegan Says:

Fri, 1 May, 2009 at 21:43

Wow, this could not look more delicious. Is spaghettini the same thing as angel hair pasta?

Pearl Says:

Sat, 2 May, 2009 at 15:06

I know this is super delicious coz I also prepare this but less garlic, now I can improve the taste of my garlicky Spaghettini . Thanks for sharing.

travelrat Says:

Sun, 3 May, 2009 at 09:35

Wild garlic was the alternative name for a plant we called the ramson (allium ursinum) … could this be the same as you’re using?

They grew prolifically on the farm where we used to get our milk … and, if the caows got into the fields where they grew, the farmer had to throw the milk away. It tasted AWFUL!!

But, I never heard of it being used for cooking, or even sold. I wonder if the farmer was sitting on a source of profit, and didn’t know it?

Cucinista Says:

Sun, 3 May, 2009 at 11:05

This recipe looks great. I love wild garlic, and early spring onions — they are so very different from the older, dried heads hanging in braids in the local shop (or would be if my local shop hadn’t closed to a large supermarket chain!). I love Mark Hix and his recipes too, but had missed this one. Thanks for sharing.

Dana Says:

Sun, 3 May, 2009 at 17:26

This looks mouthwatering.. I’ve just been introduced to wild garlic via this post. I guess I’ll be waiting to next year to savour some!

-tofufa

gaga Says:

Sun, 3 May, 2009 at 18:45

I’ve never had wild garlic. I’m going to have to keep my eye out for it so I can try it!

Ilse aus München Says:

Mon, 4 May, 2009 at 07:38

Lovely spaghetti recipe! looks mouth-watering.
By the way – wild garlic grows in many English (and German) woods, but you have to be careful to have a taste first before you cook it, as the leaves are similar to those of lily-of-the-valley which are poisonous to eat.

justcooknyc Says:

Mon, 4 May, 2009 at 18:40

yum. this is the kind of food I eat all the time at home… simple pasta dishes with garlic and whatever — broccoli rabe, tomatoes, etc. i could live on this stuff.

Sapuche Says:

Mon, 4 May, 2009 at 19:14

Such a simple recipe, which I’m sure translates beautifully to the palate. I found wild ginger a couple weeks ago while hiking; I wonder if there’s wild garlic to be had where I live, too – I’ll have to check on this! This looks like a great recipe, and if I can find the wild garlic I’ll definitely give it a go!

ivan Says:

Tue, 5 May, 2009 at 08:13

You’re so lucky to be able to get Wild Garlic.

I am in the process of setting up a small Herb Garden so that I can grow my own.

meemalee Says:

Tue, 5 May, 2009 at 11:29

I’ve only had wild garlic the once, but I cooked it with linguine and crab and it was really lovely

Su-Lin Says:

Tue, 5 May, 2009 at 16:11

gutenmegan: I think angel hair pasta is even thinner than spaghettini! I just like to use it instead of regular spaghetti since it cooks very quickly but regular can be substituted.

Pearl: I like to add loads of garlic!

travelrat: I believe it’s the same thing! How funny that the cows also know of its tastiness – shame about the milk though! The farmers’ market near where I live sells the shoots at £1 a bunch – I reckon your farmer could have made a tidy little profit!

Cucinista: Late spring is wonderful, isn’t it?! I’m so happy that lovely things are showing up again at the markets – like wild garlic and asparagus too.

Dana: I bought another bunch this last weekend – maybe you can find some next weekend!

gaga: It was my first time with wild garlic. I wonder why I never saw it at the markets before…

Ilse: Ah, good point! Yes, but the flowers are very different, no? Lily of the valley are those lovely drooping blossoms while the garlic flowers are spiky and white. And apparently, you can check by crushing a leaf and if you smell a faint whiff of garlic, all is good!

justcooknyc: Yup – a seemingly endless number of pasta recipes are of this formula.

Sapuche: I saw your post on the wild ginger – that is so neat!

ivan: How nice to have your own supply – good luck with growing it!

meemalee: Oh that sounds so good! I’ve got some leftover tomato sauce and meatballs and I think I’m going to blanch a few leaves with my spaghetti first.