Spaghetti Collins Recipes

SPAGHETTI COLLINS

Spaghetti Collins image

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

Provided by Manami

Categories Spaghetti

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

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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