Wild Ramp Bucatini

Ramp season is short. This pasta is the best thing to do with it.

There’s a two-week window every spring when the Midwest gives you ramps, and if you blink, you miss it. Garlicky, oniony, a little feral. They don’t grow in rows. You have to go find them or befriend someone at the farmers market who did.

So when I got my hands on a good haul this spring, this is what I made:

**Wild Ramp Bucatini**. Thick, chewy noodles. Ramp butter that clings to every strand. If you don’t have ramps, dub green onions & leeks.

I filmed the whole cook so you can make it too.