Spaghetti Collins

Manami's Note:

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

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 6

• 1⁄3; cup olive oil
• 2 garlic cloves , peeled and minced
• 6 bunches scallions , trimmed and chopped
• 1⁄3; cup white wine
• ½ cup veal stock or ½ 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.

Reviews

[Realtor by day, Chef by night]

Very tasty! My family thought this was awesome. I resisted the urge to cut down the olive oil and butter and I'm glad I used the amounts called for. It was just perfect as written. I added 1/4 cup lemon juice to the sauce when I added the butter and stock because I was servoing this with chicken piccata. I will be making this again soon. Thanks, Manami. This is a keeper.

[*Parsley*]

Simple, and not as "heavy" as typical spaghetti dishes. I used the chicken stock and only 1/4 cup of olive oil. Thanx for sharing this; I'll make this again.