Wild Garlic Linguine

Now is the time of year when nature awakens. Fresh young herbs are shooting out of withered pots and in the forest it starts to smell of wild garlic.

I love this green leafy plants but loom at them very carefully not to mistake them with poisenous plants.
But for the less enthusiatic herb eater there is an easy alternative: buy wild garlic in packages at the store.

This green stuff is wonderful in pestos. A nice way to eat garlic without the stink later.

We have a local butcher who makes sausges with herbs like wild garlic. But you can eat any other kind of sausage that you can buy in your area. If you have a butcher who makes German style Brats, go any get yourself some there.

Recipe for 4:
400 g linguine
1 bunch fresh wild garlic leaves
12 chopped walnuts
Olive oil
1 small onion
Salt and pepper
4 sausages with herbs
4 quail eggs


Prepare the wild garlic oil and discard the stems, only use the leaves. Chop the walnuts and put them in a pan without oil and toast them.
2/3 of the green in a blender with olive oil.
Cook the pasta and save 100 ml of pasta water when you drain them.
Cut the Bratwuest into rinfs ans fry them off in a pan, add the rest of the chopoed wild garlic and finely cut onion.
Cook the quail eggs as sunny side up.
Add wild garl7c oil to the sausage and pasta water and toss in the pasta.
Sprinkle with walnuts and serve wuth the eggs.