A simple pasta recipe with morel mushrooms, ramps, white wine and butter to celebrate spring. Use a 12 inch saute pan if doubling the recipe, which will serve 2 as an entree or 4 as an appetizer.
Prep time: PT10M
Cook time: PT15M
Total time: PT25M
Rating
5 stars (9 reviews)
Keywords
Morels, Ramp Leaf Recipes, Ramps
Ingredients
4-8 ounces fresh morels (depending on availability)
4 oz dried spaghetti
2 teaspoons anchovy paste or a couple filets optional
Pinch of crushed red pepper flakes
¼ cup dry white wine
½ cup chicken or other stock
Kosher salt (to taste, plus more for the water)
3-4 Tablespoons grated parmesan (to taste )
4-5 large ramps (bulbs and leaves sliced, reserved separately)
3 tablespoons ramp leaf butter or unsalted butter
1 tablespoon olive or other cooking oil for sweating the morels and ramps
Categories
Main Course
Cuisine
Italian
Steps
If the morels are very large, halve them, small morels can be trimmed, rinsed, and added whole if clean. Rinse the morels in water to remove any detritus, then dry on towels.
Afterwords, cut the morels into roughly 2 inch pieces and reserve.
Add a tablespoon of cooking oil to a large saucepan on medium heat. Add the morels season with a pinch of salt, then add the ramps, or shallot and garlic, anchovy paste stir and cook for a minute more, stirring occasionally. If the pan gets dry, add another glug of oil.
When the pan starts to color around the edges, deglaze with the wine, cook down by half, then add the stock and cook down a bit more.
Meanwhile, cook the pasta in salted water until al dente, drain, and add to the pan with the morels and ramps.
Add the crushed red pepper, ramp leaves and the ramp leaf butter if using. Turn the heat to medium, then reduce the liquid to concentrate the sauce, turning the pasta over with tongs to coat with the sauce, allowing the heat to melt the butter. Add a splash of pasta water if the pan gets dry.
Season with salt and pepper to taste as needed, toss in half the parmesan, divide between 2 heated bowls and serve with the extra parmesan on the side.
Nutitrion
Serving Size: 1 serving
Calories: 520 kcal
Carbohydrates: 17 g
Protein: 14 g
Fat: 41 g
Saturated Fat: 25 g
Trans Fat: 1 g
Cholesterol: 112 mg
Sodium: 693 mg
Sugar: 4 g
Unsaturated Fat: 13 g
Reviews
Sarah on 2026-04-19 (5 stars): This was divine! We had foraged a little less morels than the recommended amount - but it was still 100% worth it! Can’t wait to make again next season.
Sadie on 2025-06-07 (5 stars): I couldn’t find ramps so used lily spears. My first time ever trying morels. It was amazing! I will be saving this recipe and have been requested to make it again next weekend. Thank you!
Jake on 2024-05-11 (5 stars): Great recipe. Super simple and the anchovy paste is a great idea!
Anna on 2024-05-04 (5 stars): I made this with the first morels I ever found! I used Dryad saddle broth, ramp butter and finished with a drizzle of ramp oil (all your recipes). So happy I found your site, it has been so helpful since I started foraging last year.
Marty on 2023-05-30 (5 stars): This is a great recipe. I use a couple of anchovy filets instead of paste, and sub green onions for ramps. Thanks for sharing!
Dan F on 2023-05-13 (5 stars): Fixed this for dinner tonight (with a chicken breast based in ramp butter) and it was delicious!
