Fiddlehead Pasta

• 12 lb fiddlehead
• 12 lb spaghettini
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 shallot, minced
• 2 tablespoons white wine
• 1 teaspoon agave nectar
• 1 lemon, juice and zest
• 4 tablespoons fresh parsley, chopped
• 18 teaspoon crushed red pepper flakes
• 4 tablespoons fresh parsley, chopped
• salt and pepper

1. Cook fiddleheads in boiling water for 10 minutes.
2. Drain and place in cold water to stop the cooking.
3. Cook pasta according to directions.
4. Reserve 4-6 tbsp of pasta water.
5. Heat oil over medium heat.
6. Add garlic & shallots, cook 5-7 minutes or until softened and lightly browned.
7. Add wine, lemon juice and agave.
8. Cook for 2-3 minutes.
9. Add cooked pasta, fiddleheads, parsley & crushed red pepper flakes.
10. Add pasta water until desired consistency and cook for a few minutes.
11. Stir in lemon zest and season with salt & pepper.

fiddlehead, spaghettini, olive oil, garlic, shallot, white wine, nectar, lemon, fresh parsley, red pepper, fresh parsley, salt

Taken from www.food.com/recipe/fiddlehead-pasta-479181 (may not work)