Fresh Fettucine with Ramps, Asparagus, Shaved Lemon and Mint
May 4, 2009
Some girls like it rough. They beg for a tug of the hair, the two-handed choke or a double-backhanded-bitch-slap. Well, this recipe is not for them, David. Just toss those cave women a slab of raw meat and hose out their cage once a week.
This recipe is also not for women who claim to be “gluten intolerant”. Feed them a loaf of wheat bread which you’ve claimed is spelt, then kick them to the curb because they’re all a bunch of liars who jump from one fashionable food allergy to the next.
Use this recipe when you’ve found a keeper, David. She’ll stick around.
1 lb of fresh fettucine from Raffetto’s
8 ramps chopped finely
1 pound of asparagus, cut into 1 inch pieces
1/4 cup fresh mint leaves cut with your kitchen shears
1 lemon shaved on your mandoline
Juice of 1/2 lemon
1/2 cup of Sauvignon Blanc
3 Tbs high-quality unsalted butter
A couple of turns of the pink peppercorn mill
Shaved Parmigiano Reggiano
Bring a large pot (10qt.) of water to a boil.
Cut the lemon in half and shave each half on your mandoline.
Melt the butter in a 6 qt. saute pan and add the ramps. Saute for 3 minutes until the whites are translucent and the greens are wilted. Add the asparagus and stir to coat. Saute for 1 minute more. Add the white wine, shaved lemons, lemon juice and salt. Simmer for about 4 to 5 minutes until the asparagus are tender, but crisp.
When the water boils, add 3 Tbs of salt and a teaspoon of olive oil. Add the pasta and stir. Bring to a boil and cook for 2 minutes. Drain immediately, add the pasta to your saute pan with mint and toss. Add the fresh cracked pink pepper and taste for salt. Garnish with shave Parmigiano Reggiano and serve with the Sauvignon Blanc or a young, red Côtes du Rhône.