Spaghetti Collins | Saveur
This recipe was adapted from Pascal's Manale in New Orleans.
Ingredients
- <sup>1</sup>⁄<sub>3</sub> cup olive oil
- 2 cloves garlic, peeled and minced
- 6 bunches scallions, trimmed and chopped
- <sup>1</sup>⁄<sub>3</sub> cup white wine
- <sup>1</sup>⁄<sub>2</sub> cup veal stock
- 4 tbsp. butter
- Salt and freshly ground black pepper
- 1 lb. cooked spaghetti
- Parmigiano-reggiano
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