Recipes

Bring a large pot of salted water to a boil and add pasta.  Stir.  Toast the breadcrumbs in a little olive oil in a skillet, stirring, just until fragrant and a bit golden, then remove from pan to cool.  Begin preparing ramps right away so that when the linguine is al dente, it can be added to the pan.  To prepare ramps, slice off root tip and remove outer translucent layer of bulb if loose.  Slice leaves off of bulb.  Stack the leaves on top of one another, roll lengthwise and slice into thin ribbons.  Heat the olive oil in a sauté pan until shimmering.  Remove pan from heat, add ramp bulbs, shaking pan to sear bulbs and cool pan a bit.  Return to heat and continue to cook bulbs until blistering and brown.  Do not burn!  Add the garlic to the pan, toss and cook until golden, then add the drained al dente linguine.  Add the breadcrumbs and sliced ramp leaves, toss until leaves are wilted.  Serve right away with grated Pecorino Romano.  Drizzle a bit more olive oil over dish if it appears dry.