This is a simple yet winning way to showcase the sweetness of scallions. 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.
We could have cut the recipe down to serve two or four, but at this size, you’ll have leftovers for a lunch of the pasta with some chickpeas and olive-oil-packed tuna tossed in.
Serve with baked tomato halves with toasted bread crumbs on top.
Spaghetti Collins
6 servings
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 (Weldon Owen, 2014).
Kosher salt
1 pound dried spaghetti
2 cloves garlic
6 bunches scallions
⅓ cup olive oil
⅓ cup dry white wine
4 tablespoons (½ stick) unsalted butter
½ cup no-salt-added chicken broth or beef broth
½ cup freshly grated Parmigiano-Reggiano cheese
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.