Pasta with Braised Wild Leeks

1 handful wild leeks (ramps)
4 oz. dry linguini
2 cloves garlic, crushed and chopped
¼ cup coarse dry bread crumbs
1/3 cup grated Parmigiano-Reggiano
2 TB extra-virgin olive oil
Coarse sea salt to taste

Wash and trim the leeks. Set the whole bulbs aside and julienne several of the nicer leaves.

Cook the pasta just till al dente, drain, and set aside. Heat oil in a pan over medium-high heat until it just begins to smoke. Add leek bulbs, toss, and cook till blistered and beginning to brown. Add garlic, toss a couple of times.

Remove pan from heat. Add pasta, bread crumbs, and wild leek greens, and toss to mix. Add salt to taste and sprinkle with Parmigiano-Reggiano and serve.