• 1 lb spaghetti (cooked until almost al dente)
• 4-5 strips of bacon or pancetta, chopped
• 1 bunch of ramps, bulbs and leaves chopped separately
• 1-2 jalepeno peppers, chopped
• 1 cup white wine
• 1/2 cup cream
• Parmigiano-Reggiano, thinly sliced
• 1 bunch of chives, chopped

Saute bacon or pancetta in deep saute pan until nicely browned.  Remove and add the chopped bulbs of the ramps and jalepeno peppers.  Saute for about 5-7 minutes until the ramps are transparent.

Add white wine and reduce.  Add cream, bacon and spaghetti and cook until pasta is al dente.

Garnish with chives and Parmigiano-Reggiano.

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• 2 large shallots, finely chopped
• 3 garlic cloves, minced
• 3 jalapenos, chopped
• 3 ears of corn, shucked boiled
• 1 cup white wine
• 2/4 cup fresh blood orange juice, strained
• 1 lb fettucini
• Parmesean Reggiano, shaved

In large saute pan, saute shallots over med-high heat until transparent.  Add jalapenos and cook for another couple minutes. Lower heat, add garlic, and cook for 1-2 minutes.

Return heat to high, add wine, and cook down.  Add blood orange juice and corn and lower heat.

Meanwhile, cook fettucini according to box instructions until almost al dente.

Strain and finish cooking in blood orange mixture.  Add corn as well at this point.

Plate and serve with shaved parm.

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