Spaghetti with Green Garlic
 

Spaghetti with Green Garlic

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We slightly adapted Alice Waters' version of her garlic spaghetti and used green garlic and added basil. Green garlic is milder than garlic and gives this pasta a delicious yet light flavor. Get The Art of Simple Food by Alice Waters here: http://www.indiebound.org/book/9780307336798

SERVING SIZE

2

INGREDIENTS

1/2 pound spaghetti

2 tablespoons olive oil

3 heads green garlic (or 2 cloves garlic)

1 tablespoon parsley, chopped

1 tablespoon basil, chopped

1 teaspoon red pepper flakes

salt and pepper to taste

 

INSTRUCTIONS

Bring a large pot of water to boil on the stove. Add in the spaghetti and cook according to package instructions until al dente, about 10 minutes. Reserve 3/4 cup of the cooking liquid. Drain the pasta.

Thoroughly wash the green garlic. Remove the root end and compost. Thinly slice the green garlic, including the green part, as you would a scallion. In a large saute pan, heat the olive oil over medium-low heat. Add the garlic, parsley, basil and red pepper flakes and cook until softened, about 3 minutes. Add the pasta and the cooking liquid to the pan and toss to coat. Season with salt and pepper and serve immediately.

  PRINT VERSION

vegetable plate

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