Best Spaghetti Collins Recipes

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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

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.

SPAGHETTI SAUCE - PHYLLIS COLLINS



Spaghetti Sauce - Phyllis Collins image

Number Of Ingredients 11

1 pound Ground Lamb
1 Medium Onion
1 can Tomatoes
1 can Tomato Sauce
3 cans Water
10 Allspice
1 pinch Sweet basil
1 teaspoon Salt and pepper
1 pinch Sage
1 tablespoon Oregano
1 garlic salt, celery salt, seasoning salt

Steps:

  • Fry lamb, onions, tomato and water
  • add spices and cook all day
  • add 3 or 4 tablespoons cornstarch and 1/3 cup water just before serving.

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