A simple pasta recipe with morel mushrooms, ramps, white wine and butter to celebrate spring. Use a 12 inch saute pan if doubling the recipe, which will serve 2 as an entree or 4 as an appetizer.
2teaspoonsanchovy paste or a couple filets optional
Pinchof crushed red pepper flakes
¼cupdry white wine
½cupchicken or other stock
Kosher saltto taste, plus more for the water
3-4Tablespoonsgrated parmesanto taste
4-5large rampsbulbs and leaves sliced, reserved separately
3tablespoonsramp leaf butter or unsalted butter
1tablespoonolive or other cooking oil for sweating the morels and ramps
Instructions
If the morels are very large, halve them, small morels can be trimmed, rinsed, and added whole if clean. Rinse the morels in water to remove any detritus, then dry on towels.
Afterwords, cut the morels into roughly 2 inch pieces and reserve.
Add a tablespoon of cooking oil to a large saucepan on medium heat. Add the morels season with a pinch of salt, then add the ramps, or shallot and garlic, anchovy paste stir and cook for a minute more, stirring occasionally. If the pan gets dry, add another glug of oil.
When the pan starts to color around the edges, deglaze with the wine, cook down by half, then add the stock and cook down a bit more.
Meanwhile, cook the pasta in salted water until al dente, drain, and add to the pan with the morels and ramps.
Add the crushed red pepper, ramp leaves and the ramp leaf butter if using. Turn the heat to medium, then reduce the liquid to concentrate the sauce, turning the pasta over with tongs to coat with the sauce, allowing the heat to melt the butter. Add a splash of pasta water if the pan gets dry.
Season with salt and pepper to taste as needed, toss in half the parmesan, divide between 2 heated bowls and serve with the extra parmesan on the side.
Video
Notes
Creamy morel pasta
This is a light dish. If you want a creamy morel sauce for pasta, add ¼ cup of heavy cream after the chicken stock is reduced.
Dried morel mushroom pasta
You can use dried morels for this recipe and it will have even more morel flavor. Mix the white wine and chicken stock and use it to rehydrate half an ounce of dried morels.