Spaghetti With Scallion Sauce Recipes

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Spaghetti with Scallion Sauce image

Recipe From epicurious.com

Categories     Garlic     Onion     Pasta     Vegetarian     Quick & Easy     Parmesan     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 8

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Nov 19, 2019 Preparation. Step 1. Cut scallions crosswise into thirds, separating dark green parts from white and pale green parts. …

4.6/5 (20)
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  • Cut scallions crosswise into thirds, separating dark green parts from white and pale green parts. Slice lengthwise into very thin strips, keeping dark green and white parts separate.
  • Pour oil into a cold large wok or high-sided skillet. Add white parts of scallions to oil and set over medium-low. Cook until oil starts to bubble, about 5 minutes. Add dark green parts of scallions and stir to combine. Cook, stirring occasionally, until scallions are crisped and deep golden brown, 20–30 minutes. Do not rush this; slow, gradual browning as the liquid in the scallions evaporates will yield the best flavor.
  • Using a spider or slotted spoon, transfer scallions to paper towels to drain. Let scallions and oil cool. Pour oil through a fine-mesh sieve into an airtight container; discard solids. Cover and chill scallion oil until ready to use.
  • Cook noodles in a large pot of boiling water according to manufacturer’s directions, adding 1 Tbsp. reserved scallion oil to the cooking water when you add the noodles. Drain noodles, reserving ½ cup cooking liquid, and return to pot. Add ½ cup scallion oil and toss to coat. Add soy paste and toss to combine. Add soy sauce and toss again, adding cooking liquid as needed to loosen sauce.
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Mar 22, 2019 Add the minced scallions to the pan. Toss and season with another pinch of salt. Lower the heat to the lowest possible …

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Dec 18, 2010 Advertisement. Step 2. Add cream; stir to coat. Cover; reduce heat to low, and cook at a bare simmer (cream will separate if boiled), stirring occasionally, until …

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  • In a large skillet, combine scallions, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water; cook over medium-high heat, stirring often, until scallions wilt and pan is almost dry, 8 to 10 minutes.
  • Add cream; stir to coat. Cover; reduce heat to low, and cook at a bare simmer (cream will separate if boiled), stirring occasionally, until scallions are tender, 20 minutes.
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  • Toss pasta with warm sauce and reserved pasta water; season with salt and pepper. Serve immediately.
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