Fiddlehead Ferns and Angel Hair Pasta

• 1 pound fiddlehead ferns
• 1 pound angel hair pasta
• 3 tablespoons olive oil
• 2 green onions, thinly sliced
• 1 teaspoon red pepper flakes
• 1 tablespoon truffle oil
• Salt and freshly ground pepper
• Grated Parmesan, for garnish
• Essence, recipe follows, for garnish
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

1. In a large pot of boiling salted water, blanch the fiddleheads until they are crisp-tender, about 3 to 5 minutes.
2. Remove the fiddleheads from the water and shock them in a bowl of ice water (unless you are going to use them immediately).
3. Drop angel hair pasta into the same pot of boiling water used for fiddleheads.
4. Boil for 3 to 5 minutes or until al dente.
5. Meanwhile, in a large skillet, heat olive oil.
6. Saute fiddlehead ferns, green onions, and red pepper flakes for 2 minutes.
7. Drain pasta and add to skillet.
8. Toss with truffle oil and salt and pepper.
9. Divide pasta among 4 plates and garnish with grated cheese.
10. Sprinkle with Essence and serve.
11. Combine all ingredients thoroughly.
12. Yield: 2/3 cup
13. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

ferns, pasta, olive oil, green onions, red pepper, truffle oil, salt, parmesan, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/fiddlehead-ferns-and-angel-hair-pasta-recipe2.html (may not work)