Spaghetti Collins

by0| PUBLISHED Oct 4, 2001 4:00 AM
Spaghetti Collins
See the Recipe. James Baigrie

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

Yield: serves 6


  • <sup>1</sup>⁄<sub>3</sub> cup olive oil
  • 2 cloves garlic, peeled and minced
  • 6 bunches scallions, trimmed and chopped
  • <sup>1</sup>⁄<sub>3</sub> cup white wine
  • <sup>1</sup>⁄<sub>2</sub> cup veal stock
  • 4 tbsp. butter
  • Salt and freshly ground black pepper
  • 1 lb. cooked spaghetti
  • Parmigiano-reggiano


  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.