Linguine, wild garlic & spring greens

Linguine, wild garlic & spring greens

I use linguine for this recipe because I prefer it but spaghetti would work just as well, some finely sliced leek is also nice. The wild garlic stems can be used like a chive and the flowers make a pretty garnish. If you can't find any wild garlic, you could simply omit it all together. 


2 cloves of garlic
1 fresh red chilli (or dried chilli flakes to taste)
1 head of spring greens
1 large handful of wild garlic 
400 g dried linguine
1 lemon
Parmesan cheese
Good quality olive oil


1. Peel and finely chop the garlic, finely slice the chilli (deseed if you prefer less heat).
2. Give the wild garlic a good rinse under cold water if using, roughly chop and set aside.
3. Rinse and finely slice the spring greens.
4. Cook the linguine in a saucepan of boiling salted water according to the instructions on the packet (you should be able to taste the salt in the water).
5. Meanwhile, heat a generous glug of oil in a large pan. Add the garlic and chilli and fry for a minute or so, until the raw smell has left the garlic (don't let it burn!).
6. Add the spring greens and cook until the greens have begun to wilt, then add in the wild garlic.
7. Reserve some of the cooking water in a cup before you drain the pasta and add to the pan, splash in a little of the water to finish cooking.
8. Squeeze over the juice from the lemon and serve with plenty of parmesan on top.

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