Kale Pasta with Ramps and Clams | Recipe

Last night I received my first order from Good Eggs, a food delivery startup devoted to supporting small farmers and advocating a more sustainable food system. In the box was kale papparadelle from Breezy Hill Orchard and Cider Mill, wellfleet pasta clams from the new Brooklyn sustainable fish market Mermaid's Garden, and ramps from Lucky Dog Organic Farm, among other tasty finds. I was able to throw together a simple and quick meal that felt super elegant. Most of the time to make a great meal, all you really need is fresh ingredients. 


12 oz fresh papparadelle
1/4 lb ramps, rinsed
2 dozen clams, rinsed
1 cup grated Parmesan
1 cup arugula, rinsed
Good olive oil
Salt and pepper


  1. Set a pot of salted water to boil. 
  2. Set a deep pan over medium-high heat with 2 tablespoons olive oil.
  3. Chop ramps, dividing white and green parts. Add white parts to the pan when hot. Sauté. 
  4. When the ramps begin to soften, add the clams and green ramp tops, cover and steam for about 5 to 10 minutes or until the clams open. Turn off the heat and add the arugula.
  5. When the water is boiling, add the pasta and cook 3-5 minutes.
  6. Ladle cooked pasta over the clams, ramps and arugula. Top with parmesan, and season with lots of black pepper, drizzle with olive oil. Taste and add salt as needed. (Be careful not to over salt. Clams are naturally salty and will give off a nice flavor of salt water.) Toss and serve!