Spaghetti with Green Garlic and Olive Oil

Spaghetti with Green Garlic and Olive Oil
Photo by Scott Phillips


  • 6 oz. thin spaghetti
  • Kosher salt
  • 2 T bs. extra-virgin olive oil
  • Freshly ground black pepper
  • 2 oz. green garlic, green parts cut into 3-inch julienne strands, white parts thinly sliced
  • 2 T bs. freshly grated Parmigiano-Reggiano; more for serving

Bring 3 quarts of well-salted water to a boil in a large pot over high heat. Meanwhile, heat the oil in a 10-inch straight-sided sauté pan over low heat. Add the green garlic and 2 big pinches of salt; stir to coat. Cover and cook, stirring frequently, until wilted and softened, 5 to 7 minutes. ...

View full recipe at Fine Cooking


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