16 oz (500 g) linguine or spaghetti
1 lb (450 g) fiddleheads
¼ cup (50 mL) butter
5 cloves garlic, minced
2-4 shallots, minced
¼ cup (50 mL) dry white wine
2 cups (500 mL) cherry tomatoes, halved
½ cup (250 mL) sliced black olives
1 cup (250 mL) chicken broth
¼ cup (50 mL) olive oil
4 tsp (20 mL) chopped fresh rosemary
4 tsp (20 mL) chopped fresh thyme
2 tbsp (30 mL) fresh squeezed lemon juice
Salt and pepper to taste
¼ cup (50 mL) grated parmesan cheese
Prepare pasta as directed.
Cook fiddleheads in a generous amount of boiling water for 15 minutes or steam for 10-12 minutes. Drain and rinse under cold water.
Heat butter in a skillet and sauté garlic and shallots until tender but not browned. Add wine, fiddleheads, tomatoes, olives and chicken broth and sauté another 1-2 minutes. Season with herbs and lemon juice and serve immediately over pasta. Top with parmesan.
Makes 2-4 servings