Fried Vermicelli and Green Onions (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 pound vermicelli |
salt |
3 tablespoons extra-virgin olive oil, 3 turns of the pan |
3 tablespoons butter, cut into small pieces |
3 cloves garlic, crushed away from skins |
6 scallions, whites and greens, cut into 3-inch pieces then shredded lengthwise |
pepper |
20 leaves fresh basil (1 cup), shredded into a chiffonade |
Directions:
1. Cook vermicelli in salted water to al dente; drain. Heat extra-virgin olive oil and butter with garlic over medium heat and cook garlic until it begins to soften, about 4 to 5 minutes. Remove garlic and raise heat. Fry the scallions in the seasoned oil for 3 to 4 minutes. Add well-drained pasta to the pan and season with salt and pepper. Toss the pasta liberally with the scallions and seasoned oil. Place a plate smaller than the pan down over the vermicelli and weight it with a few cans or a heavy skillet. Let the vermicelli brown and crisp up a bit. Remove the skillet and plate and invert onto a serving platter. Garnish with basil.
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