Spaghetti with Olive Oil, Green Onion and Garlic
Jeanine
Pairs nicely with a zinfandel or Barbara
ingredients
- 3 Quarts Water
- 1/2 Pound Spaghetti, preferably imported
- 1 Tbsp Butter
- 1/4 Cup Olive Oil
- 5 Green Onions, cut into 1 inch pieces (only use some of the green)
- 1/4 Tsp Red Pepper Flakes
- 2 T. Chopped Garlic
- 2 T. Grated Parmesan Cheese
- 2 T. Chopped Parsley
- Pepper to Taste
directions
- 1
Heat at least 3 quarts of water in a large pot. When it boils, add 1 TBSP salt. When the water returns to a rolling boil, add the spaghetti. Cook to the al dente stage.
- 2
Meanwhile, place the butter in a mixing bowl and place it near the sink. Heat the oil in a heavy skillet. When hot, add the green onions and red pepper flakes. As soon as the green onions have softened, add the garlic. Continue to cook only until the garlic pieces are golden brown but not black. Remove from the heat at once.
- 3
Ladle 2 TBSP of pasta cooking water into the mixing bowl with the butter. Drain the pasta well in a colander and immediately dump it into the mixing bowl. Toss to coat with the butter, then add the oil and garlic. Toss again. Add the cheese and toss. Taste a strand and add pepper and salt to taste. Add the parsley and toss once again.
Source: Paul Molinelli
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews