Bucatini with Ramps and Pangrattato

bucatiniramps1Web WildOlive
Photo courtesy of Wild Olive
Photo by: James Smith

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4 servings

  • 1 pound bucatini
  • 6 tablespoons extra virgin olive oil
  • 4 cloves garlic
  • smashed
  • 6 ounces ramps
  • leaves cut in half and stems diced
  • 3 ounces butter
  • ½ cup grated Parmesan
  • Cracked black pepper, to taste
  • Chili flakes, to taste
  • Pangrattato
  • Zest of 1 lemon
  • 1 small chili (Fresno or Thai), finely diced
  • 2 garlic cloves, diced
  • 1 salted anchovy in oil, diced
  • 1 quart dried/stale bread, torn into small pieces
  • 2 cups extra virgin olive oil
  • Salt, to taste
  • Cracked black pepper, to taste
  1. Cook bucatini in 6 quarts of boiling water seasoned with 2 tablespoons salt. While the pasta is cooking, heat 6 tablespoons of olive oil in a large sauté pan. Smash the four garlic cloves and brown in the sauté pan. Once brown, remove the cloves with a slotted spoon, leaving the oil in the pan.
  2. Add ramp stems to the pan. Sauté on medium heat but be careful not to add chili flakes, cracked black pepper, and ramp leaves. Add a ladleful of pasta water to the pan and hold until bucatini is done.
  3. Once the pasta is al dente, add the bucatini to the sauté pan, (making sure to reserve some of the cooking water) and raise the heat. Add about a half a cup or so of pasta water to the sauté pan and continue to cook the pasta so that the pasta absorbs all of the flavor.
  4. Once the pasta water has almost completely evaporated, add the butter to the pasta and emulsify the sauce. Add the Parmesan cheese and salt and toss. Divide the pasta into 4 bowls. Finish pasta with some of the grated cheese and top with pangrattato.

For Pangrattato

  1. Add the extra virgin olive oil to a large sauté pan and heat under medium heat.
  2. Place the dried bread pieces into the oil and add oil if needed (the bread must be completely coated with a little oil to spare).
  3. Toss the bread with salt and pepper, constantly stirring until golden brown and crispy. Add all other ingredients and toss until the garlic begins to brown.
  4. Remove from the heat and place on a baking sheet lined with a clean kitchen towel. Place in an oven at about 200 degrees for at least 45 minutes to continue to dry out the bread.
  • from Chef Jacques Larson of Wild Olive Restaurant, Johns Island, SC

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