Green Garlic Spaghetti
Green garlic adds a delicate garlicky flavor to spring and early summer dishes. Green garlic is the young version of the plants that will eventually produce the heads of garlic found at the store. Green garlic is simply immature garlic. It looks like a slightly overgrown scallion or green onion and has a bulb that is usually white with a slight pink tint.
Author: Recipe Adopted from Alice Waters The Art of Simple Food
- 1 pound spaghetti
- ⅓ cup extra virgin olive oil
- 3 heads green garlic (or 4 cloves regular garlic), thinly sliced
- 1 tablespoon chopped parsley
- small pinch of red pepper flakes
- 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 ¼ 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. Variations: Add olives, minced herbs such as basil