Spaghetti With Ramps

If you’re a regular reader of food blogs, you’ve probably come to the conclusion that foodies go absolutely crazy when it comes to ramps. Maybe it has to with their scarcity, as the window to find them in season is quite small, or the cost, which obviously is a little pricey due in part to the aforementioned scarcity.

Or maybe it’s just because they’re pretty frickin’ tasty. For all the cultural reasons that are bandied about ramps and their popularity, taste seems to take the backseat. When you actually eat a ramp, it’s easy to realize why foodies go nuts – they taste like spring onions crossed with garlic but with a substantiveness similar to an onion.


1 pound dry spaghetti or linguini

3 tablespoons extra virgin olive oil

8 ounces fresh ramps

1-2 tablespoons red chili flakes

Kosher salt, to taste

2 tablespoons breadcrumbs


  • Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Add the spaghetti to the pot and cook according to the package instructions, until tender but still al dente.
  • Heat olive oil in a 12- to 14-inch sauté pan over medium high heat. Separate ramps by the white root ends and the leafy green top. Add root ends to the pan and sauté until tender.
  • Add salt and chili flakes. At the very end, add the greens and sauté until wilted. Drain pasta and add it to the sauté pan. Toss gently to coat the pasta with the sauce.
  • Divide pasta evenly among four warmed plates. Drizzle olive oil over top and sprinkle with breadcrumbs.

Order your ramps here.

Spaghetti With Ramps

This dish is as simple as it gets: al dente noodles with fresh garlicky ramps, chili for heat, and breadcrumbs for texture. It’s the perfect zing for early spring!

1 Comment

  1. Brenda McCaffrey

    Excellent ! I made it tonight as soon as I cleaned my ramps. A must have recipe!

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Wild West Virginia Ramps