Ingredients

16 oz (500 g)        linguine or spaghetti
1 lb (450 g)         fiddleheads
¼ cup (50 mL)     butter
5 cloves         garlic, minced
2-4             shallots, minced
¼ cup (50 mL)     dry white wine
2 cups (500 mL)    cherry tomatoes, halved
½ cup (250 mL)     sliced black olives
1 cup (250 mL)    chicken broth
¼ cup (50 mL)     olive oil
4 tsp (20 mL)         chopped fresh rosemary
4 tsp (20 mL)         chopped fresh thyme
2 tbsp (30 mL)     fresh squeezed lemon juice
Salt and pepper to taste
¼ cup (50 mL)    grated parmesan cheese

Directions

Prepare pasta as directed.

Cook fiddleheads in a generous amount of boiling water for 15 minutes or steam for 10-12 minutes. Drain and rinse under cold water.

Heat butter in a skillet and sauté garlic and shallots until tender but not browned. Add wine, fiddleheads, tomatoes, olives and chicken broth and sauté another 1-2 minutes. Season with herbs and lemon juice and serve immediately over pasta. Top with parmesan.

Makes 2-4 servings