Food recipes
Wild garlic 

Brown shrimp, wild garlic & walnut linguine


Olive oil
Packet of brown shrimps
Bunch of wild garlic, rinsed & chopped
Small glass of white wine
1 lemon zest & juice
Handful of nuts (I only had walnuts, hazelnuts would be nice too), chopped into small pieces
Toasted breadcrumbs


1. Heat some olive oil in a large frying pan, add a couple anchovy filets and let them melt into the oil. 
2. Meanwhile get some salted water boiling in a large pan, once boiling add the linguine (or pasta of choice but I think linguine or spagetti is nice for this sauce), cook according to packet instructions.
3. Once the anchovy filets have melted in the frying pan, add the chopped wild garlic (you can also add some chili flakes now too if you wish). Add in the lemon juice and the white wine. Simmer for a couple of minutes.
4. Once the pasta has a couple of minutes left, add the packet of shrimps. Keep the pan on a low simmer.
5. Grate the zest of the lemon and roughly chop the rocket. When the pasta is ready, drain it in a colander, reserving a little of the cooking water.
6. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit. Season with salt and black pepper. Sprinkle some toasted breadcrumbs on top and some white wild garlic flowers.