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