w Ramps and Chile Pasta There is so much flavor in this simple dish. If you can, try making your own bread crumbs—it will bring the flavor up a couple of notches. Serves 4 3 tablespoons olive oil, plus extra for serving 20 ramps, chopped 2 teaspoons red chile flakes Pinch of salt 3 tablespoons dry bread crumbs 1 pound dry linguine
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Heat oil in a medium pan and add ramps. Sauté until tender, about 3 minutes. Add red chile flakes and salt. Cook pasta al dente in salted water. Drain pasta and add to pan. Toss gently. Divide pasta between 4 plates. Drizzle with olive oil and sprinkle with bread crumbs.
Paul’s tips!
Try making bread crumbs using brioche bread for enhanced flavor. Break the bread apart with your hands and crumble into small pieces. Place on a baking tray and bake at 300°F, until dry and a bit golden, about 20 minutes. Store in an airtight container.
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