Spaghetti Collins

  • Serves

    serves 6


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


  • 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


Step 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.

Step 2

Toss with cooked spaghetti, and sprinkle with grated parmigiano-reggiano.

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