Alice Waters Spaghetti With Green Garlic Recipes
ALICE WATERS' SPAGHETTI WITH GREEN GARLIC RECIPE
Spaghetti with oil and garlic has always been a favorite pasta dish of mine. Its simplicity entrances me. Taking a cue from Waters' recipe in The Art of Simple Food, I replaced her regular garlic with green garlic, but otherwise followed the recipe closely: a simple combination of the cloves with a tiny bit of minced parsley and a pinch of red pepper flakes, cooked with plenty of good olive oil.
Provided by Blake Royer
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking water before draining.
- Meanwhile, heat the olive oil in a large (3-quart) saucepan over medium heat until shimming. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much.
- Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water if necessary to bring the dish to a creamy consistency. Serve with more olive oil and the minced tops of the green garlic, if desired.
Nutrition Facts : Calories 583 kcal, Carbohydrate 86 g, Cholesterol 0 mg, Fiber 4 g, Protein 15 g, SaturatedFat 3 g, Sodium 590 mg, Sugar 3 g, Fat 20 g, ServingSize serves 4, UnsaturatedFat 0 g
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