Pasta with Clams, Ramps and Fava Beans

Pasta with Clams, Ramps and Fava Beans

A simple purée of ramps and olive oil (similar to a pesto but without the pine nuts, cheese or basil) gives this dish its vibrant green color, kick and flavor

• 1 bunch ramps, about 8 stalks) root end trimmed
• 3/4 cup olive oil
• scant teaspoon salt, plus more for seasoning and pasta
• 1 pound pasta of choice
• 2 tablespoons butter
• 3 dozen clams, as small and tender as possible, shells scrubbed
• 1/2 cup dry white wine
• 1 cup shelled and peeled fave beans
• black pepper

Combine all but the purple/white end of one ramp and olive oil in the jar of a blender.  Whiz until smooth, a few specks of green will most likely remain.  Season with salt and whiz just to mix.  Transfer purée to a jar with a lid.  

Cook pasta in a large pot of salted water according to package instructions.  Reserve 1 cup cooking liquid.  Drain pasta and set aside.  Return pasta pot to a low heat.  Add butter.  Finely chop reserved ramp and sweat in melted butter until just soft.  Stir in 4 tablespoons of ramp purée and cook just a minute or two.  Add clams, white wine and reserved cooking liquid.  Increase heat, cover and cook until clams open, about 8 minutes.  Add fava beans and cook 2 minutes more.  Return pasta to pot, toss and cook just until piping hot - a minute or so.  Adjust seasoning with salt and pepper.  Add a tad more purée and drizzle olive oil while serving.