'Nduja spaghetti with wild garlic makes a quick weeknight dinner in under 15 minutes. The hot Calabrian salami is stirred in at the last minute for a spicy pasta dish.
Spring’s wild garlic - or ramps as the plant is known in the USA - grows voraciously in damp woodland areas. Each park local to the Sous Chef HQ in north London has their own barely-foraged patches, so there's sure to be some near you. Look out for their wide and flat, pointed leaves; and in late April the white star-shaped flowers. Often a strong garlic smell will draw you over before you see anything.
If you're not lucky enough to find wild garlic, or if you're keen to make this nduja pasta out of season, just leave it out and enjoy the spicy pasta alone. Perhaps garnished with some snipped chives.
Nduja Pasta Ingredients Serves: 2
Nduja Pasta Method
- Cook spaghetti in salted water - the water should taste like the sea. Whilst the pasta cooks, melt the butter in a frying pan over a medium heat and add the wild garlic. Stir until wilted.
- Drain the spaghetti and return to pan. Stir in the nduja, and cooked wild garlic leaves. Serve garnished with wild garlic flowers.