Frittata with bucatini pasta and wild garlic

Frittata with bucatini and wild garlic

 

I have never made anything with left over pasta before but wanted to give this a try. I had about 300g cooked pasta from one of my cooking classes, so took the opportunity to come up with this for lunch the following day. It was a revelation.

2TBSP olive oil 

2 banana shallots, peeled and sliced

Pinch dried chilli flakes 

1 bunch wild garlic shoots

300g cooked bucatini pasta (the-fat-as-a-drinking-straw when cooked pasta)

8 Large organic eggs, broken up with a fork

Salt

Aged Parmesan 100g

Pre-heat the grill to high.

Gently heat 2TBSP olive oil in a 26cm non-stick frying pan 

Add the sliced shallots and cook until caramelised and soft when squished between your finger and thumb.

Trim the bottoms of the wild garlic stalks, wash them, give them a shake and add to the pan to wilt.

Add the cooked bucatini and sauté with the other ingredients for about five minutes. You want to pull up the bucatini so the shallots and wilted garlic leaves work themselves into a tangle - through the pasta.

Next, add the broken eggs and a good sprinkling of salt.

Cook until the sides are just set.

Sprinkle over the Parmesan and pop under the hot grill for about 3 minutes to finish cooking.