The Recipe: Spaghetti Collins
Original Recipe Found In: www.saveur.com
What You'll Need:
1/3 Cup Olive Oil
2 Garlic Cloves, Peeled and Minced
6 Bunches Scallions, Trimmed and Chopped
1/3 Cup White Wine
1/2 Cup Veal (or chicken) Stock
4 Tablespoons Butter
1 Pound Cooked Spaghetti
(Keep in mind this recipe serves six, so unless you are planning to cook for a whole household, adjust as necessary.
Begin by heating a pot of water over medium high heat. Season with salt, if so desired. Also, begin to chop the scallions. If there looks like there's a lot, don't worry - it won't overpower the dish. While the water comes to a boil, begin the prepare the sauce.
|That's a lot of scallions.|
Heat the olive oil in a skillet over medium high heat, until almost shimmering. Add the minced garlic, chopped scallions, and white wine. Cook these ingredients until soft, in between 2 to 4 minutes. Add the stock and butter. Season with salt and butter. Cook this mixture until the sauce is creamy and the butter is melted, 2 to 3 minutes. Be sure to watch the onions as they might lose their bright green color. This might deter the esthetic appeal of the dish, but definitely none of the flavor.
|We had a busy stove this evening.|
After the sauce is completed, the water should be ready for the spaghetti. According to package directions, cook the spaghetti until cooked through. Drain and transfer to a serving dish. Toss the sauce with the spaghetti, sprinkle with grated parmigiano-reggiano cheese, and enjoy!
The End Result:
As I mentioned before, this recipe was simple to prepare and also had simple flavors that kicked this dish into overtime. There was no heavy sauce to weigh it down and I think that's what made this recipe truly unique. A simple sauce of wine, broth, scallions, and butter made it really pop. The cheese was also a nice addition to the dish without seeming like "just another ingredient". Overall, a great little concoction to whip up any night of the week.
That's all we have for you this evening. Check back on Thursday when I add a new twist on Mexican food. Until then,