Step 1

Wash and dry the leaves of wild garlic (or ramps). Coarsely chop the leaves. You should have 1 1/2 to 2 cups, loosely packed. (If using ramps, trim off the thicker bulbs before chopping the leaves, and sauté them in the pan first, since they’ll take a bit longer to cook through than the leaves, in step #4.)

Step 2

Bring a big pot of salted water to a boil.

Step 3

Heat the oil in a large skillet. When hot, add the wild garlic, seasoning with salt and pepper.

Step 4

Meanwhile, drop the pasta in the boiling water. While the pasta is cooking, stir the garlic in the pan until it’s wilted and soft.

Step 5

When the pasta is done, drain well then toss in the skillet with the garlic.

Step 6

Divide the pasta among 4 bowls and drizzle each with additional olive oil and a sprinkle of salt, if desired.