Name: Spaghetti Collins
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 serving(s)
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

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Recipe by Manami

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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:

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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

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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review by Sarah

3/17/2017

I made this as-is. It definitely could benefit from some fresh lemon juice, or, barring that, some Italian sausage would go well.

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review by Stephanie W.

10/12/2013

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.

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review by Realtor by day

11/17/2009

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.

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photo by Parsley

8/1/2009

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review by Parsley

8/1/2009

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.

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