This is a simple yet winning way to showcase the sweetness of green onions. A relatively small amount of butter helps create the creamy sauce. The dish originated at Pascal's Manale in New Orleans and was named in honor of a family friend of the restaurant's owner.
Serve with baked tomato halves topped with toasted bread crumbs.
Spaghetti Collins
Kosher salt
1 pound dried spaghetti
2 cloves garlic
6 bunches scallions
1/3 cup olive oil
1/3 cup dry white wine
4 tablespoons unsalted butter
1/2 cup chicken broth or beef broth
1/2 cup freshly grated parmesan cheese, for serving
Bring a large pot of water to a boil over high heat. Add a generous pinch of salt, then the pasta. Cook to al dente according to the package directions. Drain.
Mince the garlic. Trim off the scallions' root ends and slippery outside layers, then coarsely chop the white and green parts.
Heat the oil in a large, heavy-bottomed pot over medium heat. Once the oil shimmers, add the garlic, scallions and white wine; cook 2 to 4 minutes, stirring often, until just softened.
Cut the butter into 1-tablespoon pieces; stir them and the broth into the pot to form a creamy sauce. Add the cooked spaghetti and toss to coat. Divide among individual wide, shallow bowls. Sprinkle the Parmigiano-Reggiano over each portion. Serve right away.
Makes 6 servings.
Recipe adapted from Saveur: The New Classics Cookbook: More Than 1,000 of the World's Best Recipes for Today's Kitchen by the editors of Saveur magazine
Food on 05/20/2015