Spaghetti Collins

By kimvess

Ingredients

• 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 stock
• 4 tbsp. butter
• Salt and freshly ground black pepper
• 1 lb. cooked spaghetti
• Parmigiano-reggiano

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

1. 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.

2. Toss with cooked spaghetti, and sprinkle with grated parmigiano-reggiano.