This recipe was adapted from Pascal's Manale in New Orleans.
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
4 tbsp. butter
Salt and freshly ground black pepper
1 lb. cooked spaghetti
1. 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.
2. Toss with cooked spaghetti, and sprinkle with grated parmigiano-reggiano.