In this riff on the classic spaghetti aglio e olio (spaghetti with garlic and olive oil), green garlic replaces the traditional pungent cloves and lends a more delicate garlic flavor.
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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.
I added pine nuts it was so delicious!! 5 BIG STARS
This is so simple but so good...
This dish was easy to make and delicious to eat however I used a leek to replace the green garlic since it is currently out of season. I look forward to making this recipe again in the spring when the green garlic is in season.
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