From the river bank to the plate, this recipe makes perfect use of foraged wild onions. A sweet and fragrant dish that packs a delightful punch of flavour. Quick and easy and not just for foraged onions, you can make it with leks or scallions too.
1lbwild onions(500g) Substitute with leek or scallions/spring onion (trimmed and sliced thinly lengthways)
3tbspunsalted butter
1garlic clove(peeked and minced)
8ozdried spaghetti(about 225g)
salt & pepper
2tbspparmigiano reggiano(finely grated)
Instructions
Thoroughly wash the wild onions and trim to roughly the length of the spaghetti.
Season a pan of water generously with salt and bring it to a boil.
Heat 2 tbsp of the butter in a separate deep frying pan over a medium heat, when it's bubbling add the garlic, followed by the onions.
Put your pasta into the water and cook to the pack instructions
Meanwhile, stir your onions until they wilt. After about 4-5 minutes, add a ladleful or two of the pasta water to let them sizzle and soften more. Continue cooking while your pasta cooks.
when the spaghetti is ready, using tongs, toss it into the onions along with 1 ladle of the cooking water. Stir in the remaining 1 tbsp butter and season with pepper and a little salt (if it needs it).Sprinkle over about 2 tbsp of Parmigiano Reggiano and stir in. That's it, you're done!
Notes
SubstitutesAs a substitute for wild onions, you can use leeks or spring onion, which have a very similar taste. Just clean and trim them to the length of your pasta.
For leeks, slice lengthways and cut into thin 1/2-inch r'ribbons'.
For spring onions, depending on the thickness, slice in half or quarters lengthways to make thin ribbons.
Ensuring you're eating wild onions
Be careful to take the correct precautions while foraging for wild onions. See my FAQ section in the main body of this recipe which outlines what to do and links to some helpful guidelines at cookeatworld.com/wild-onion-pasta