ramping up spaghetti cooked in wine

Oh, what a wretched pun. Last night we made spaghetti all’ubriaco, the delicious pasta cooked in red wine that we ate in Florence, tipped off by E&O, our intrepid eating pals. And our other pal brought over a huge baggie of ramps that she foraged with her mom, and it seemed only logical to chop some ramps and add them to the pasta. Logical, and in actual fact, truly delicious. The ramps added a sharpness and savoriness to the buttery, nutty, fruity weirdness of that pasta, and made it even better. The other nice thing is that a bowl of chopped ramps makes your whole house smell terrific if you leave it out on the table for a couple of hours while you finish off some sliced salumi and bread and cheese and wine. Better than air freshener!