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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I saw this recipe in a Saveur Magazine and I didn't bother to copy it down and put it in my to make things. So when I saw it again, I pounced!! It is a very nice dish! Simple and fast! Pretty, too! This recipe was adapted from Pascal's Manale in New Orleans. This recipe was first published in Saveur in Issue #47 Ingredients:
1/3 cup olive oil |
2 garlic cloves, peeled and minced |
6 bunches scallions, trimmed and chopped |
1/3 cup white wine |
1/2 cup veal stock or 1/2 cup chicken stock |
4 tablespoons butter |
salt |
fresh ground black pepper |
crushed red pepper flakes (a pinch or two) (optional) |
1 lb cooked spaghetti |
parmigiano-reggiano cheese |
Directions:
1. Heat olive oil in a skillet over medium heat.
2. Add garlic, scallions, and white wine.
3. Cook until soft, 2–3 minutes; then add stock and butter.
4. Season with salt and pepper.
5. Cook until sauce is creamy, 1–2 minutes.
6. Toss with cooked spaghetti, and sprinkle with grated parmigiano-reggiano.
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