Spaghetti Collins Recipe | SAVEUR

Spaghetti Collins

This recipe was adapted from Pascal's Manale in New Orleans.

Spaghetti Collins
This recipe was adapted from Pascal's Manale in New Orleans.
serves 6

Ingredients

13 cup olive oil
2 cloves garlic, peeled and minced
6 bunches scallions, trimmed and chopped
13 cup white wine
12 cup veal stock
4 tbsp. butter
Salt and freshly ground black pepper
1 lb. cooked spaghetti
Parmigiano-reggiano

Instructions

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.

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