Recipe by Coraniaid
Simple. Plain. Elegant. Originally found here: http://www.seriouseats.com/recipes/2012/06/alice-waters-spaghetti-with-green-garlic.html
Top Review by rosie316
June 06, 2013: I made this dish and served it with my garlic studded pork roast. Hubby and I both enjoyed it, and it was quite simple to make. I am only rating it 4**** because I would not choose to use a tiny "pinch" of red pepper flakes if I make this again (and I'm sure I will). I thought the red pepper flakes took away the taste of the pasta, garlic & parm, but someone may like the heat. I think it would be better without, but I wanted to stay true to the recipe. Also, your instructions do not say what to do with the garlic cloves (chop, mince, leave whole etc...) or when to add the 1/4 c of parm (I used the shaker can of parm because it didn't specify that either). So I chopped and sweat the garlic and pepper flakes, then added the parm with the spaghetti (mine didn't get creamy). My garlic bulb did not have the green shoots, but I did sprinkle the top with additional parsley. Thank you for posting your recipe and giving me inspiration. (Made for Name That Ingredient tag). UPDATE: I used the left-overs to make chicken noodle soup (for a cooking deconstruction challenge in the "photo forum"), and thought I would post the pic and suggestion for the abundant left-overs (it was only hubby and I to start with, and this recipe makes a lot). Then I used it again the following night to make a teriyaki stir-fry. Thanks again for "3" meals from "1".
- 1 lb spaghetti
- 1⁄3 cup extra virgin olive oil
- 4 garlic cloves, minced
- 1 tablespoon parsley
- 1⁄16 teaspoon red pepper flakes (ie, a pinch)
- 1⁄4 cup water
- 1⁄4 cup parmesan cheese
Directions See How It's Made
- Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente.
- Reserve 1 cup of pasta cooking water before draining.
- Heat the olive oil in a large saucepan over medium heat until shimming.
- Add the garlic, parsley, red pepper flakes, and 1/4 cup of water.
- Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much.
- Add the cooked pasta to the garlic mixture and toss well to combine.
- Add some pasta cooking water if necessary to bring the dish to a creamy consistency.
- Serve with more olive oil and the minced tops of the green garlic, and parmesan cheese if desired.