Doreen Prei’s Citrus Spaghetti


Citrus Spaghetti with Ramp and Pecorino Cream Sauce, Peas, Asparagus, Morel Mushrooms and Melted Cherry Tomatoes
“This dish is lovely with grilled shrimps or vanilla and butter poached lobster. You can also substitute the morels with any other mushrooms.” -Chef Doreen Prei, food consultant, CBC Radio Active columnist

Ramp and Pecorino Cream Sauce

1 bunch fresh ramps, washed and cleaned, leaves only (keep the stems to grill on the barbecue another time)
salt and freshly-cracked pepper to taste
500 ml cream
1 bunch fresh basil
250 g Pecorino, finely grated

Place the cream in a pot and simmer until the cream is reduced by half on medium high heat. Stir once in a while. Add the ramps and basil to the cream and puree with a hand blender or in a blender. Add the Pecorino and season with salt and pepper. Keep hot.

Peas, Asparagus, Morel Mushrooms and Melted Cherry Tomatoes

100 g morel mushrooms, cleaned, cut in rings
250 g cherry tomatoes, cut in half
8 stalks asparagus, cut in rings
100 g peas (fresh or frozen)
extra virgin olive oil
salt to taste

Heat up a big frying pan (big enough so you can add the cream sauce and toss the spaghetti in) on medium high heat. Once hot, add the olive oil and morel mushrooms and season with salt. Sauté for about 3 minutes, then add the cherry tomatoes, season them with salt, stirring constantly. Once they start falling apart, add the cream sauce and bring to a boil. Stir in the asparagus and peas and cook for 1 minute. Remove the pan from the heat and toss in the spaghetti.

Citrus Spaghetti

300 g spaghetti
1 preserved lemon, pits removed, skin finely diced
extra virgin olive oil
zest of 1 lemon

Bring a pot with water to a boil and season with salt. Add the spaghetti and cook al dente. Drain and add the olive oil, lemon zest, preserved lemon dices and season with salt. Toss with the cream sauce and serve. Serve immediately and enjoy.

Serves 2.