Submitted by: Isabel De Los Rios
Prep Time: 10 Minutes
Cook Time: 15 Minutes
A classic seafood pasta with tons of flavor!
Cook the fiddleheads in boiling water for 3 minutes, drain and set aside.
In a pan, heat the oil and melt the butter. Add the red pepper flakes, wild leeks, and preserved lemon peel and saute until fragrant (about 1 minute).
Add the cooked fiddleheads and the shrimp, and saute until the fiddleheads are bright green and the shrimp is cooked, about 1 to 3 minutes per side, and set aside.
Add the wine (if using) and the lemon zest and juice, and deglaze the pan. Simmer until the liquid is reduced by half (about 3 to 5 minutes).
Add the fiddlehead and shrimp mixture, the spelt linguini, and the parsley (if using). Toss to coat.