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

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. Remove the pan from the heat.

Boil the spaghetti until just al dente, about 1 minute less than package timing. Set aside about 1/2 cup of the cooking water and drain the pasta.
Return the sauté pan to low heat. Add the spaghetti and 1/4 cup of the cooking water; toss well. Add the Parmigiano and 2 Tbs. of the water; toss again. Season to taste with salt and pepper, adding the remaining water if the pasta seems dry. Serve in heated pasta bowls, sprinkled with additional Parmigiano.

Nutrition information (per serving): Calories 480; Fat 15g (Sat Fat 2.5g, Mono Fat 10g, Poly Fat 2g); Fat Calories 140; ; Protein 14g; Carbohydrates 73g; Sodium 160mg; Cholesterol 0mg; Fiber 3g
Fine Cooking, Apr/May 2011, page 14

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