Spring Linguine
Ingredients
- 1 pound linguine
- 1/2 pound fiddleheads
- Kosher salt and freshly ground black pepper
- 1 teaspoon lemon juice
- 2 tablespoons olive oil
- 1/2 pound baby leeks, washed, trimmed, and cut into thirds on a bias
- 1 1/2 cups dandelion greens or sorrel, washed
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