Prep time: 30 minutes
Serves: 4-6 people
Cooking time: under an hour
Cost: Under $10
-3 cloves garlic, finely chopped
-1 1/2 tbsp. olive oil
-1 tsp. lemon juice
-1 tbsp. basil
-salt and pepper, to taste
-1 tsp. white wine (optional)
Start by chopping the garlic. Cook very slowly on low heat in 1/2 tsp. olive oil, the lemon juice, and the white wine, if you opted for white wine. Add a sprinkle of salt. Allow to cook until the garlic becomes plump and golden brown.
While the garlic is cooking, prepare and cook the fiddleheads in the fashion I mentioned before. When they have finished, briefly cook them (only for about five minutes) in the garlic.
Boil the spaghetti until it is cooked to your liking, then strain it. Add 1 tbsp. olive oil and 1 tbsp. basil, and toss until the basil is evenly distributed. After, toss in garlic and fiddleheads as well. Add salt and pepper to taste. Add some parmesan cheese if you want!
And there you have it. A lovely spaghetti dish with lots of omega-3 fatty acids and tons of flavor. The secret lies in slow-cooking the garlic so it soaks up the lemon juice and wine flavors, which complement the piquant garlic perfectly.
Now then, if you're a little confused by the whole process of cooking fiddleheads, I've created a very handy video guide. The only downside is that you have to put up with my inane prattling for about five minutes. I put some music in to make it marginally entertaining for you. Enjoy!
I will also be updating the "how to cook fiddleheads" post with this video so you can see my ugly mug every time you search for how to make fiddleheads. Do have fun.
This will probably be my final fiddlehead post until next year, as fiddleheads are sadly almost out of season, and thinking up another recipe probably requires more brain power than I have available.