Spaghetti Collins

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

• Ready In: 20 mins
• Serves: 6

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.