Two years ago I tried Mark Hix's Tagliolini with wild garlic and pancetta published in the Independent. We rougly followed this but used different pastas and bacon bits rather than pancetta. We also found that with welsh onions growing next to our wild garlic it was worth throwing them in too.
This year we have tried with chorizo rather than bacon. Either way the dish is simple and takes about 20 minutes to prepare.
Serves 4
Ingredients
500 g pasta (e.g. penne or fusilli)
200 g cooking chorizo
1 handful of wild garlic
1 handful of welsh onion (or small bunch spring onions)
1 tbsp olive oil
Method
1. Boil the pasta in salted water
2. Wash and dry wild garlic leaves and welsh onion tubes
2. Chop the wild garlic and welsh onions (roughly 1 cm wide)
3. Roughly chop the chorizo and fry gently in a wok or pot for 5 minutes
4. If using spring onions add them to the chorizo for about 3 minutes
5. Add the chopped wild garlic and welsh onions and mix with chorizo (they cook almost instantly)
6. Add the pasta and olive oil, mix thoroughly and serve
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2007-03-28 @ 14:52