<img height="1" width="1" style="display:none" src="https://www.facebook.com/tr?id=192888919167017&amp;ev=PageView&amp;noscript=1">
Friday, March 29, 2024
March 29, 2024

Linkedin Pinterest

Scallions shine in pasta dish

The Columbian
Published: February 24, 2015, 12:00am

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.

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 for two to four 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.

Per serving: 480 calories, 11 g protein, 61 g carbohydrates, 21 g fat, 7 g saturated fat, 20 mg cholesterol, 20 mg sodium, 4 g dietary fiber, 4 g sugar

Loading...