Wash the wild garlic leaves, spin dry and cut into strips.
Meanwhile cook the spaghetti al dente according to the instructions on the packet.
Melt the butter in the pan, add the wild garlic and sauté briefly. Pour in the cream, melt the herb cream cheese in it. Season to taste with salt and pepper from the mill and nutmeg.
Tip: Serve freshly grated Parmesan cheese and freshly baked warm ciabatta bread. A young, white, Italian country wine rounds off the meal.
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