Fettuccine and Fiddleheads in Thyme Vinaigrette

• 2 cups fresh fiddleheads, trimmed (500 mL)
• 12 oz fettuccine (375 g)
• 2 tbsp olive oil (25 mL)
• 1/2 cup chopped red onion (125 mL)
• 1/2 cup chopped rhubarb or dried cranberries (125 mL)
• 2 tbsp tamari or soy sauce (25 mL)
• 1 tbsp sesame oil (15 mL)
• 1 tbsp pure maple syrup (15 mL)
• 2 tbsp fresh thyme leaves (25 mL)

1. In a large saucepan, bring 4 cups (1 L) water to a boil over medium-high heat.
2. Add fiddleheads.
3. Bring back to a boil and cook for 2 minutes or until tender-crisp.
4. Using a slotted spoon, remove to a colander to drain.
5. Discard water.
6. In a large pot of fresh boiling water, cook fettuccine for 6 to 10 minutes or just until tender.
7. Drain.
8. Meanwhile, in a large wok or skillet, heat olive oil over medium heat.
9. Add onion and saute for 5 minutes or until soft.
10. Stir in rhubarb.
11. Cook, stirring, for another 5 minutes.
12. Drizzle tamari, sesame oil and maple syrup over onion mixture.
13. Stir in fiddleheads and thyme.
14. Cook, stirring, for 1 minute.
15. Toss with cooked noodles and serve immediately.
16. Variation:
17. Use 8 oz (250 g) each green and yellow beans, trimmed, instead of the fiddleheads and increase the water to 6 cups (5 L).

fresh fiddleheads, olive oil, red onion, rhubarb, soy sauce, sesame oil, maple syrup, thyme

Taken from www.cookstr.com/recipes/fettuccine-and-fiddleheads-in-thyme-vinaigrette (may not work)