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:
- 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
- fresh ground black pepper
- crushed red pepper flakes (a pinch or two) (optional)
- 1 lb cooked spaghetti
- parmigiano-reggiano cheese
- Heat olive oil in a skillet over medium heat.
- Add garlic, scallions, and white wine.
- Cook until soft, 2–3 minutes; then add stock and butter.
- Season with salt and pepper.
- Cook until sauce is creamy, 1–2 minutes.
- Toss with cooked spaghetti, and sprinkle with grated parmigiano-reggiano.
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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.Reply