Simple Lemon Garlic Spaghetti with Fiddleheads recipe. Buttery crisp fiddleheads are served with lemon garlic spaghetti in a simple dish, perfect for Spring fiddleheads at the market.
Easy Fiddleheads Recipe
Fiddleheads are underrated, there I said it. Do you like broccoli? Do you like green beans? Then you probably will love fiddleheads! I think this is a great fiddleheads recipe if it’s your first time trying them!
During the Spring fiddleheads are a delicacy found at most farmers markets. Or if you’re adventurous you can forage your own! Grab a container of them next time you’re visiting and make them in this delicious buttery lemon garlic fiddleheads and spaghetti recipe.
Looking for more Spring recipes? Try my Pasta and Peas (Pasta e Piselli), Pea Shoots Pasta, Creamed New Potatoes and Peas, Bok Choy Stir Fry in Brown Sauce and Roasted Sugar Snap Peas Recipe.
What do fiddleheads taste like?
I describe the taste of fiddleheads as if broccoli, green beans and mushrooms got together and had a baby. I know, what a wild thought! Once cooked, they have a crisp umami taste to them.
Do I need to boil fiddleheads?
Yes, the key to tender fiddleheads is boiling them first before adding them to dishes or sautéing them. You need to cook them first for safe eating. Fiddleheads should never be eaten raw.
How to trim fiddleheads
Fiddleheads have a spiral top and straight stem. For this recipe we only want the spirals and a little bit of the stem. After washing them, place them on a cutting board and cut the stem so only about 1/2 inch is left. The remaining stems can be used in another veggie saute on another night or composted.
How to wash
It’s important to first wash fiddleheads to remove any dirt, debris or possible crawling critters.
To wash them I like to place them under running water, using my fingers to gently wash them. Fiddleheads are sometimes fragile so be careful not to run the water at full blast or their stems will break. Since we’re going to cook them in water there’s no need to dry them for this recipe.
How to Make Fiddleheads and Spaghetti
Wash and trim the fiddleheads.
Cook the spaghetti and fiddleheads in a large pot of water. Drain, saving some of the water.
In a skillet sauté garlic, along with olive oil, butter, lemon juice, salt and pepper.
Add spaghetti and fiddleheads into the skillet, tossing to fully coat it.
Serve and enjoy this simple Spring meal!
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Lemon Garlic Fiddleheads and SpaghettiPrint
- 2 cups fresh fiddlehead ferns washed and ends trimmed
- 1 pound spaghetti
- 3 cloves garlic minced
- 1/4 cup olive oil
- 2 tablespoons butter
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Grated Parmesan cheese to sprinkle on top (optional)
- Bring a large pot of salted water to a boil. Add fiddleheads and spaghetti, cooking until pasta is al-dente, about 10 minutes. Drain, saving ¼ cup of the pasta water.
- In a large skillet over medium heat add the minced garlic, olive oil, butter, lemon juice, salt and pepper, mixing until garlic is lightly sauteed and butter is melted.
- Add spaghetti and fiddleheads into the skillet, along with the pasta water, and stir to fully coat the pasta in the sauce. Taste, adding more salt if needed.
- Serve on plates with a sprinkle of parmesan cheese on top.
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