Aglio e Olio with Ramps

We had Swordfish Cutlets (page 55) with and a side pasta of Aglio e Olio with Ramps.


  • 1/4 cup EVOO
  • 8 to 10 anchovy fillets
  • 5 or 6 cloves garlic, thinly sliced or chopped
  • 2 red Fresno chiles, seeded and finely chopped
  • 2 bunches ramps, whites and greens separate, finely chopped
  • 1/3 cup dry vermouth
  • Salt
  • 1 pound spaghetti
  • 1/2 cup chopped fresh flat-leaf parsley
  • Black pepper


Bring a large pot of water to a boil.

Meanwhile, in a large skillet, heat the EVOO (4 turns of the pan) over medium heat. Add the anchovies, cover the pan with a splatter screen or lid, and shake until the anchovies begin to break up. Reduce the heat a bit, uncover, and stir until anchovies melt into the oil. Add the garlic, chiles, and the whites of the ramps, reduce the heat to low and stir that a few minutes. Add the vermouth and turn the heat to low until the pasta is done.

Salt the boiling water and cook the pasta to al dente. Before draining, ladle out about a cup of the starchy pasta cooking water and add to the sauce. Drain the pasta and add to the pan with the sauce along with the parsley and greens of the ramps; John and I usually add a little black pepper as well because we like things ridiculously spicy. Toss with tongs 1 or 2 minutes for the flavors to absorb.

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