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
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INGREDIENTS
Nutrition- 1⁄3cup olive oil
- 2
- 6
- 1⁄3cup white wine
- 1⁄2cup veal stock or 1/2 cup chicken stock
- 4tablespoons butter
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- 1lb cooked spaghetti
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DIRECTIONS
- 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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