Linguine with Clam and Ramp Sauce
I owe you all an apology. I thought my ramp posts for this season were over, but thanks to @riverwardsproduce I’m back with one more hit - and an unconventional one at that.
I usually use an exorbitant amount of garlic when making a clam sauce, so it made sense to use an exorbitant amount of ramps. Half were sauteed with the sauce and half were concentrated into an oil. The oil was key because it imparted the ramp flavor into each and every single bite. The end result was a bowl of @napoletanobros pasta that was a perfect blend of briny and bright. I’m changing the recipe name down the line and giving this a celebrity couple name of “clamp sauce.”
And now we’ve officially hit the final ramp recipe of the season. And I’m pretty sad about that.
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