​Fiddlehead Fettuccini 

​Serves: 2

1 Tbsp Olive oil
1 Tbsp unsalted butter
2 leeks, sliced (white parts only)
1 shallot, diced
3 cloves garlic, minced
1/4 tsp red pepper flakes
4 ounces mushrooms sliced
2 Tbsp flour
1/2 cup white wine
1/2 cup chicken stock (vegetable stock)
1 1/2 cups fiddleheads (pre cooked & cooled)
2 ounces herbed goat cheese
4 ounces fettuccini
parmesan cheese (garnish)
Salt & pepper


Instructions

Boil or steam fiddleheads for 15 minutes, immerse in ice water bath, drain and set aside.

Cook fettuccini according to package directions. Reserve 1/2 cup of the pasta water

Heat a medium skillet and add olive oil and butter. Add leeks and shallot, saute´ until softened but not brown. Add red pepper flakes and garlic and saute´until fragrant, about 1 minute. Add mushrooms and cook until golden brown in colour, about 4 minutes.

Add flour and cook, stirring for 1 minute. Slowly add the wine and cook until reduced, about 3 minutes. Add chicken stock and cook until thickened, about 5 minutes.

Add the fiddleheads and goat cheese and stir to combine and melt the cheese to make a creamy sauce.

Add the cooked pasta to the skillet and toss to combine. Add enough pasta water to reach desired consistency.

Garnish with parmesan cheese

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