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Spaghetti with Scarlet Elf Cups and Wild Garlic
Spaghetti with Scarlet Elf Cups and Wild Garlic is a modern British recipe for a classic vegetarian wild food dish of pasta with scarlet elf cup mushrooms, garlic lemon and chilli flakes. The full recipe is presented here and I hope you enjoy this classic British version of: Spaghetti with Scarlet Elf Cups and Wild Garlic.
prep time
5 minutes
cook time
15 minutes
Total Time:
20 minutes
Serves:
2
Rating: 
Tags : Wild FoodBritish Recipes
Scarlet Elf Cups are a pretty easily identified winter fungus, however, their season also overlaps with early wild garlic greens (three-cornered leeks in February and Ramsons in March). Hence this simple to prepare pasta dish. I think this wild food dish is great for Valentine's day.
Ingredients:
100g scarlet elf cups
20g wild garlic (about a small handful) — Ramsons or three-cornered leek greens
75g butter
2 tbsp extra virgin olive oil
finely-grated zest of half a lemon
½ tsp crushed chilli flakes
225g dried spaghetti
salt and freshly-ground black pepper, to taste
Freshly-grated Parmesan (or vegetarian alternative), to serve
Method:
Bring a pan of liberally-salted water to a boil.
Clean the scarlet elf cups using a small brush to remove and dirt and detritus. Wipe away and mud with dampened kitchen paper and halve or quarter any large mushrooms.
Wash the wild garlic greens and drain in a colander. Once dry shred the leaves finely.
Set a large frying pan over low heat. Add the butter and as it melts add the lemon zest, chilli flakes and shredded garlic greens. Continue cooking over gentle leaves so the butter infuses with the flavours.
When the salted water is boiling add the spaghetti and cook according to the packet instructions until al dente.
Increase the heat under the frying pan and add the prepared elf cups. Toss to coat in the butter, then cook gently for 10 minutes, as the pasta cooks, until the mushrooms are soft and tender.
Drain the pasta then tip into the frying pan with the olive oil. Toss to mix everything together then divide between two warmed serving plates.
Scatter over the grated Parmesan and serve.
