4ounceshomemade pasta made from whole duck eggsall purpose flour, salt, and chopped Monarda fistulosa (Bergamot) and Glechoma hederacea (Creeping Charlie) to taste.
Kosher saltto taste
1tablespoondry white wine
2tablespoonscattail heart relishsee my recipe here
Lemon gem marigold leaves and flowersto garnish (optional)
2tablespoonspasta cooking water
Add the pasta to boiling, salted water, then remove 1 tablespoon of water and mix with the wine and butter over low heat. Add the pollen to the water-butter mixture, then toss in the pasta and season lightly to taste with salt.
Gently mix in the rest of the butter (yes I know its a lot, just deal with it, it'll be worth it) then heat gently, swirling the pan occasionally until the sauce has thickened and looks a bit like cheese sauce.
Double check the seasoning, then divide the mixture between two warmed pasta bowls, garnish with the relish and marigold flowers and leaves and serve immediately.
See the recipe for the duck egg-wild herb pasta here. Yes that is 4 tablespoons of butter for an appetizer for 2 people. Also, if you harvest pollen I like to keep it in the freezer until you need it to preserve it's life and flavor, a plastic ziploc works for me.