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This light and fragrant dish just sings of spring and is a wonderful way to use up wild garlic. During the remainder of the year, you could simply replace the wild garlic with other fresh herbs that are in season, such as basil, mint or oregano
Recipes taken from Clodagh’s Suppers by Clodagh Mckenna (£20, Kyle Books) Photography by Dora Kazmierak.Place a griddle pan or frying pan over a medium–high heat and add 1 tbsp of the oil. Add the courgette ribbons to the pan and cook for 2 minutes on each side. Season with salt and pepper.
Meanwhile, bring a large saucepan of salted water to the boil over a high heat. Stir in the fresh pasta and cook for 3 minutes. Drain the cooked pasta and return to the pan, then add the remaining tbsp of oil and gently toss to coat.
Stir the wild garlic, grilled courgette ribbons, soft goat’s cheese and almonds into the pasta, and season with salt and pepper. Serve the tagliatelle on a warmed platter or individual plates, with the Parmesan shavings sprinkled on top.
Place a griddle pan or frying pan over a medium–high heat and add 1 tbsp of the oil. Add the courgette ribbons to the pan and cook for 2 minutes on each side. Season with salt and pepper.
Meanwhile, bring a large saucepan of salted water to the boil over a high heat. Stir in the fresh pasta and cook for 3 minutes. Drain the cooked pasta and return to the pan, then add the remaining tbsp of oil and gently toss to coat.
Stir the wild garlic, grilled courgette ribbons, soft goat’s cheese and almonds into the pasta, and season with salt and pepper. Serve the tagliatelle on a warmed platter or individual plates, with the Parmesan shavings sprinkled on top.
15 minutes
Serves 18-22 scones
