Fiddleheads give this dish nice texture and lots of visual appeal. Make sure to boil them a minimum of 10 minutes, as there is a history of undercooked fiddleheads leading to unpleasant endings to an otherwise nice evening. The smoked clams add a unique flavor.

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the fiddleheads into a saucepan and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. The water will turn brown. Drain, and set aside.

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  • While the fiddleheads are boiling, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.

  • Heat the olive oil in a large skillet over medium heat. Cook and stir the garlic until fragrant, then stir in the smoked clams. Stir in the drained fiddleheads, white wine, and salt. Cook until heated through, about 5 minutes. Toss with spaghetti, and serve with Parmesan cheese.

Nutrition Facts

375 calories; protein 18.8g 38% DV; carbohydrates 42g 14% DV; fat 15.6g 24% DV; cholesterol 25.7mg 9% DV; sodium 407.7mg 16% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/09/2012
This was delicious! I couldn't find fiddleheads so I used broccoli about 2 1/2 cups chopped and I used margarine instead of olive oil. I doubled the amount of garlic and wine. Read More
(1)
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