Pasta with Ramps

Ramps are a very northeast thing. They are a summer bulb that has a garlic and onion flavor and are really intense. I love them......Libbie, not as much. But this is a great, simple recipe that I pulled from somewhere that referenced they used to make this at Babbo, one of Mario Batali's restaurants (if someone knows the exact reference, please let me know).

Ingredients:
1 large bunch ramps
2 cloves garlic, sliced
1/4 cup breadcrumbs (fresh if possible)
8 oz dry linguine
Olive oil

Directions:
Remove stems and leaves from the bulbs of the ramps. Slice bulbs in half (unless they are small, in which case leave them whole). Cut the stems and ends off the leaves and julienne into strips.

Bring a big pot of water with salt to a boil to cook pasta.

Heat pan to medium high and add a few tablespoons of olive oil. When hot, pull off the heat and add the ramp bulbs and sautee letting them blister and get slightly brown, putting back on the heat as necessary. Add garlic and allow to brown slightly.

Add in the cooked linguine and just a few tablespoons of the pasta liquid. Add the ramp leaves and breadcrumbs and toss. Plate and grate fresh Parmigiano Reggiano or Pecorino Romano cheese on top.