It's the time of year when wild garlic abounds and it's one of those ingredients where its addition to a cheffy dish would instantly mean a bigger price tag for its seasonality and because its name contains the trendy 'W' word.
our walk around Lydford Gorge and rather than laying bare an entire patch of a National Trust beauty spot I picked a few leaves here and there. I also made use of great clumps of the stuff that had been wrenched up by someone else. Why do people do things like that?
And so onto finding a recipe in which to use my treasured foraging bounty. I've used it in a risotto before but wanted to find something different. And then I remembered that a little while back I read a Guardian blog post by Sonya Kidney about livening up everyday cooking. She suggested roasting spaghetti but didn't give instructions on how to do it. So, I emailed the Guardian and a nice researcher gave me a sneak preview of Toasted Linguine with Wild Garlic
And that roasting,toasting pasta palaver Ch-chink! I know how it's done now. Here's ordinary durum wheat linguine, after it's been coated with olive oil and browned on a baking tray for fifteen minutes, being put onto boil and soften in its second stage of cooking. As the cookery writers say it really does lend a nutty flavour to the pasta that will ring the changes in many other recipes.