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- Spaghetti with Scallion Sauce
- (Spaghetti con Salsa di Scalogno)
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- Ingredients:
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1 lb spaghetti
1/3 cup extra virgin olive oil
4 cups chopped scallions (from 4 bunches)
2 garlic cloves, finely chopped
1 teaspoon finely grated fresh lemon zest
3/4 teaspoon salt
1/2 teaspoon black pepper
1 oz finely grated Parmigiano-Reggiano cheese (1/2 cup)
Directions:
Cook spaghetti in a 6 to 8-quart pot of boiling salted water until 'al dente'.
While pasta cooks, heat 3 tablespoons olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes.
Transfer scallion mixture to a blender and add zest, salt, pepper, remaining olive oil, and 1/2 cup pasta-cooking water, then puree until smooth.
Drain pasta in a colander and return to pot.
Toss pasta with scallion puree, cheese, and salt and pepper to taste over moderate heat until pasta is well coated. Makes 6 main-course servings.
That's it!
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