whole wheat pasta with smoked clams and fiddleheads

Ingredients

• Servings: 4
• 1 cup fiddleheads, ends trimmed
• 1/2 (16 ounce) package whole-wheat spaghetti
• 2 tablespoons olive oil
• 2 large cloves garlic, minced
• 2 (3.75 ounce) cans smoked clams, drained and chopped
• 2 tablespoons dry white
• 1/2 teaspoon salt
• 1/4 cup grated parmesan cheese, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• place the fiddleheads into a saucepan and cover with water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. the water will turn brown. drain, and set aside.
• while the fiddleheads are boiling, fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the spaghetti, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. drain well in a colander set in the sink.
• heat the olive oil in a large skillet over medium heat. cook and stir the garlic until fragrant, then stir in the smoked clams. stir in the drained fiddleheads, white , and salt. cook until heated through, about 5 minutes. toss with spaghetti, and serve with parmesan cheese.