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Spaghetti Collins

Spaghetti Collins created by Parsley

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:
20mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Manami
Contributor
@Manami
Contributor
"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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  1. Sarah
    I made this as-is. It definitely could benefit from some fresh lemon juice, or, barring that, some Italian sausage would go well.
    Reply
  2. Stephanie W.
    This recipe doesn't have a lot of flavor. However, just add a lot of lemon juice and pepper and it's salvageable. Good thing to make when you're short on ingredients.
    Reply
  3. Realtor by day
    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
  4. Parsley
    Spaghetti Collins Created by Parsley
    Reply
  5. 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.
    Reply
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