Spring Spaghetti With Green Garlic And Olive Oil

Name: Spring Spaghetti With Green Garlic And Olive Oil
Ingredients: kosher salt; 2 tablespoon extra-virgin olive oil; 2 ounce green garlic, green parts cut into thin strands, white parts thinly sliced; 6 ounce thin spaghetti; 2 tablespoon parmigiano- reggiano, grated, plus more for serving; freshly ground black pepper

Hannah Hoskins|March 31, 2016 12:04 pm EST

4 (1 ratings)

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Allow the flavors of the early-harvested green garlic to show off in this simple pasta dish.This recipe is courtesy of Fine Cooking.

Servings

2

Ingredients

kosher salt
2 tablespoon extra-virgin olive oil
2 ounce green garlic, green parts cut into thin strands, white parts thinly sliced
6 ounce thin spaghetti
2 tablespoon parmigiano- reggiano, grated, plus more for serving
freshly ground black pepper

Directions

In a large pot set over a high heat, bring 3 quarts of water to a boil.
Meanwhile, heat the oil in a sauté pan set over a low heat. Add the green garlic and 2 pinches of salt. Cook, stirring frequently, for 5-7 minutes, until wilted and softened. Remove from the heat.
Boil the spaghetti until al dente. Set aside ½ cup of pasta cooking water. Drain the pasta.
Return the sauté pan to a low heat. Add the spaghetti and ¼ cup of the cooking water. Toss well. Add the Parmigiano-Reggiano and 2 tablespoons of cooking water, and toss again. Season with salt and pepper, and add more cooking water if it seems too dry.
Serve sprinkled with extra Parmigiano-Reggiano to taste.