Ingredients
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1/3 cup olive oil
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2 garlic cloves, peeled and minced
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6 bunches scallions, trimmed and chopped
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1/3 cup white wine
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1/2 cup veal stock or 1/2 cup chicken stock
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4 tablespoons butter
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salt
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fresh ground black pepper
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crushed red pepper flakes (a pinch or two)
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1 lb cooked spaghetti
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parmigiano-reggiano cheese
Instructions
- Heat olive oil in a skillet over medium heat.
- Add garlic, scallions, and white wine.
- Cook until soft, 2–3 minutes; then add stock and butter.
- Season with salt and pepper.
- Cook until sauce is creamy, 1–2 minutes.
- Toss with cooked spaghetti, and sprinkle with grated parmigiano-reggiano.