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Spaghetti with Green Garlic and Olive Oil

Scott Phillips

Servings: 2

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

Nutritional Information

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


  • 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.


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Reviews (4 reviews)

  • metaeuphoric | 06/19/2020

    Garlic scapes are not easy for me to come by, but garlic chives are easy to grow and make a good substitution. Super simple and delicious.

  • Stardust4300 | 06/07/2016

    I added pine nuts it was so delicious!! 5 BIG STARS

  • User avater
    Maya_B | 05/09/2014

    This is so simple but so good...

  • shitake | 09/07/2011

    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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