Tuesday, April 5, 2011

The Best of Both Worlds?

Good evening everyone!  Kind of odd blogging on a night that's not Thursday, but tonight's dish wasn't incredibly long and drawn out.  It was another one of "Maggie's easy recipes" night.  Not only was it easy, but so flavorful from simple ingredients cooked from simple cooking methods.

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
Parmigiano-Reggiano Cheese

(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,


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