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

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.

*** Explore more Spaghetti Collins Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #side-dishes #eggs-dairy #pasta #vegetables #american #southern-united-states #dinner-party #kid-friendly #cheese #dietary #comfort-food #toddler-friendly #pasta-rice-and-grains #spaghetti #taste-mood #presentation #served-hot