Toasted linguine with wild garlic

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Serves 4

Step 1
Eat the pretty white flowers too.

Step 2
Its sword-shaped, silky, moist leaves resemble those of Lily of the Valley, so rub a leaf between your fingers to make sure that it releases the characteristic garlicky smell.

Step 3
To order a copy for £7.99 with free UK p&p, go to guardianbookshop.

Step 4
When it isn't in season, use a few cloves of finely sliced garlic and a handful of chopped parsley.

Step 5
Preheat the oven to 170C/325F/gas mark 3.

Step 6
Put the linguine on an oven tray, sprinkle 1 tbsp olive oil and rub into the pasta.

Step 7
Spread it out into an even layer and bake for 10 minutes.

Step 8
Give the tray a good shake, turn it round and do it again.

Step 9
By now the pasta should be a rich, golden brown.

Step 10
Meanwhile, put the rest of the olive oil and the butter in a heavy-based pan with a lid, add the onions and bring them up to a sizzle.

Step 11
Add a pinch of salt, pop the lid on and turn it right down.

Step 12
Leave the onions to soften for 10 minutes.

Step 13
Once meltingly soft, take the lid off, turn the heat up and add the vinegar and wine.

Step 14
Simmer until the liquid has nearly evaporated.

Step 15
Throw in the wild garlic, put the lid on again and leave it to wilt for a few minutes.

Step 16
When the pasta is toasted, add it to a pan of boiling water and cook for 7-10 minutes, bearing in mind it will take a little longer than usual.

Step 17
Add the raisins, stir and taste for seasoning.

Step 18
Drain the pasta, return to the pan and tip in the dressing.

Step 19
Mix thoroughly, check the seasoning, add the almonds and pile on to plates with parmesan.

Step 20
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