Spaghetti with Scarlet Elf Cups and Wild Garlic
Delicate scarlet elf cups are gently cooked in butter with wild garlic, lemon and chilli to make a delicious pasta dish that’s perfect for early spring. Vegans can replace the butter with 3 tablespoons of olive oil and use a vegan alternative to the Parmesan cheese.
- 100g scarlet elf cups
- 20g wild garlic (about a small handful)
- 75g butter
- 2 tablespoons extra virgin olive oil
- Zest of half a lemon
- ½ teaspoon crushed chilli flakes
- 225g dried spaghetti
- Freshly grated Parmesan (or vegetarian alternative), to serve
- Put a large pan of generously salted water on to boil, for cooking the pasta.
- Clean the scarlet elf cups using a small brush to remove any dirt or detritus. Wipe away any mud using dampened kitchen paper, and cut any large mushrooms into pieces.
- Wash the wild garlic and drain well. Shred the leaves finely.
- Set a large frying pan over a low heat. Add the butter, and as it melts, add the lemon zest, chilli flakes and shredded wild garlic. Let the butter infuse with these flavours over a gentle heat for about five minutes.
- When the pan of water is boiling, add the spaghetti and cook until al dente – follow the instructions on the packet, but test for doneness about a minute before the specified time is up.
Raise the heat under the pan and add the prepared elf cups. Toss them to coat in the butter and let them cook gently, for around ten minutes while the pasta cooks, until they are soft and tender.
- When the pasta is cooked, drain it but leave a little water clinging to the strands. Raise the heat under the pan of mushrooms, then tip in the pasta and the olive oil. Toss together well and season to taste with salt and pepper. Remove the pan from the heat and divide the pasta between two warm serving plates. Serve with grated parmesan to scatter over.
Recipe and photos by Otherwise for Wild Food UK