Well, some days you just gotta eat what tastes good. Especially when you make it your self (mostly), and The Garlic Scapes are here. And they won't be here for long.
Make something that will make you remember why you love them. And don't worry about the bad. It will only happen once (or twice) and, and a seasonal indulgence is what living is all about. Enjoy! And then let it go - the seasons roll on.
Garlic Scape and Bread Crumb Pasta
(Step 0: Don't leave fresh bread on the counter while making the kittehs stay inside on a nice day.)
6-10 garlic scapes
sweet Italian sausage (or similar)
3 Tbs olive oil
2 handfuls bread crumbs (I used Panko)
salt & pepper
(red pepper flakes - optional)
(bread and nasturtium-shallot-garlic butter, optional)
large pot and lid
spaghetti spoon thingy
Set the large pot with water over high heat and bring the noodle water to a boil.
While waiting for the water to boil -
Cut up the scapes - I like to do it on the bias. Slice the buds on top in half or quarters (depending on how big they are).
Cook the sausages (pan fry or grill - or just pull pre-cooked ones from your freezer), and slice them.
Cook the pasta noodles according to directions. (If they finish before you do the rest of the steps, drain the noodles, and add just enough oil to keep the noodles from sticking)
Heat a splash of oil some oil in a sauté pan over medium-high heat. After 3 or so minutes (or a test bread crumb sizzles), add the bread crumbs and start to stir or toss vigorously. When they look toasty, take them off the heat. Then add salt and optional red pepper flakes to taste. Dump them in a bowl, and set them aside.
Add another splash of oil, get the pan hot over medium-high heat, then add the garlic scapes and a pinch of salt. Sizzle and stir them until the scapes soften and get a few brown edges.
Toss the cooked sausage slices at the end to heat them up, and maybe brown the edges a bit.
Stir together the noodles, the scapes and the bread crumbs.
Serve with amazing garlic bread, and sliced sausage. Light, slightly acidy red wines goes great with this. (Chianti, Sangiovese, Montepulciano)