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Spaghetti with Green Garlic and Olive Oil

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Serves 2

  • by Jennifer Armentrout from Fine Cooking
    Issue 110

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.

  • Kosher salt
  • 2 T bs. 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 T bs. 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 (kcal): 480; Fat (g): 15; Fat Calories (kcal): 140; Saturated Fat (g): 2.5; Protein (g): 14; Monounsaturated Fat (g): 10; Carbohydrates (g): 73; Polyunsaturated Fat (g): 2; Sodium (mg): 160; Cholesterol (mg): 0; Fiber (g): 3;

Photo: Scott Phillips

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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