Put large pot of salted water on to boil.

Blanch or steam fiddlehead ferns for a few minutes ( see fiddlehead fern page for quick tips- this step is not necessary but will ensure they won’t be bitter) Remove from pan.

Trim morels of any tough stem ends and any’ remnants of their wild heritage’. Then slice as desired  ( I prefer to slice them in rings but many folks like them whole or halved lengthwise for presentation)

Heat one tablespoon olive oil Large heavy skillet, add roasted garlic cloves to taste ( the roasted cloves are milder giving lots of flavor without the ‘bite’) Add fiddleheads and salute for 1-2 minutes. Add morels and continue to salute until they are tender (3-5 minutes)

Meanwhile cook pasta according to package directions. ( the imported pastas we carry cook VERY quickly – so make sure to read the label) While pasta is cooking grate 1-2 ones parmesan then shave 1 oz fresh parmesan with vegetable peeler . Scoop out 1 cup of pasta cooking water in a coffee cup and reserve. Drain pasta. Add to pan  with additional 2 tablespoons olive oil and grated parmesan, add in pasta water as needed to create smooth glossy pasta.

( If your skillet isn’t large enough to toss easily add ingredients from skillet, oil and cheese to a large bowl and then toss in pasta)

Serve with shaved parmesan and fresh cracked salt and pepper and treasure Spring!