Thoroughly clean the morels. They are only fresh for a few weeks in the summer, so take advantage while you can. They are very sandy and dirt gets in between the gills. So, you need to soak them. Remove from the water, and repeat 2 or 3 more times to get it all out. If you can't find morels, you may substitute other types of mushrooms. Try to get the most exotic ones available though.
Once well cleaned, cut the morels into nice wedges or slices. Chop your garlic, slice your onions, and clean your ramps. gather everything else you need, and get ready to start cooking. Preheat your grille or a grille pan to high heat.
After cleaning the ramps, remove the root part. Toss lightly with olive oil, salt, and pepper. Grille over high heat until they have nice grille marks and are slightly limp, with a bit of crunch still. Try not to burn them. Set aside.
Boil a pot of water and add salt. When it reaches a full boil, add in the pasta., stir to prevent sticking and clumping. Return the water to a boil, and keep an eye on it. It should take about 10 minutes to cook. Check the manufacturers package for cooking time.
In a large saute pan or wide pot, heat olive oil over high heat. Add in the onions and garlic. Saute until translucent and aromatic. Then, add in the mushrooms, Saute until soft, stirring as needed. Add the Madeira. Cook it down until the liquid has reduced by about half. Then add the heavy cream. Reduce that by about 1/3 until it begins to thicken. Season with salt and pepper. Stir in Parmesan Cheese and a touch of truffle oil if you want. Check the seasoning. Turn off the heat.
By now, the pasta should be done. Strain and toss with the sauce. Bowl or plate the pasta and garnish with the grilled ramps. Buono Apetito!
