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Food & Drink

Green onions in creamy sauce sweeten pasta

| Tuesday, Jan. 27, 2015, 9:00 p.m.

This is a simple, yet winning, way to showcase the sweetness of green onions. A relatively small amount of butter helps create the creamy sauce. The dish originated at Pascal's Manale in New Orleans and was named in honor of a family friend of the restaurant's owner.

Serve with baked tomato halves with toasted bread crumbs on top.

Bonnie S. Benwick is a staff writer for The Washington Post.

Spaghetti Collins

Adapted from “Saveur: The New Classics Cookbook: More Than 1,000 of the World's Best Recipes for Today's Kitchen,” by the editors of Saveur magazine (Weldon Owen, 2014)

Water

Kosher salt

1 pound dried spag-hetti

2 cloves garlic

6 bunches green onions

13 cup olive oil

13 cup dry white wine

4 table-spoons ( 12 stick) unsalted butter

12 cup no-salt-added chicken broth or beef broth

12 cup freshly grated Parmigiano-Reggiano cheese, for serving

Bring a large pot of water to a boil over high heat. Add a generous pinch of salt, then the pasta. Cook to al dente according to the package directions. Drain the pasta.

Mince the garlic. Trim off the root ends and slippery outside layers of the green onions, then coarsely chop the white and green parts.

Heat the oil in a large, heavy-bottomed pot over medium heat. When the oil shimmers, add the garlic, green onions and white wine; cook for 2 to 4 minutes, stirring often, until the garlic and onions are just softened.

Cut the butter into 1-tablespoon pieces; stir them and the broth into the pot to form a creamy sauce. Add the cooked spaghetti and toss to coat it. Divide the spaghetti among individual wide, shallow bowls. Sprinkle the Parmigiano-Reggiano over each portion. Serve right away.

Makes 6 servings.

Nutrition information per serving: 480 calories, 21 grams fat (7 grams saturated), 20 milligrams cholesterol, 11 grams protein, 61 grams carbohydrates, 4 grams dietary fiber, 20 milligrams sodium

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