Spaghetti Collins

Name: Spaghetti Collins
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 ⁄ 3 cup olive oil; 2 cloves garlic, 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; Parmigiano-reggiano

Serves
serves 6

JAMES BAIGRIE

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

Ingredients

¹⁄₃ cup olive oil
2 cloves garlic, 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
Parmigiano-reggiano

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Instructions

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.

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.