Spagheti with Green Garlic, Asparagus & Walnut Oil
Inspired by Fine Cooking | April-May 2011
1 Tbs. extra-virgin olive oil
4 oz. green garlic, white roughly minced & green parts cut into 3-inch strands
6 oz. spaghetti
Bring 3 quarts of salted water to a boil in a large pot over high heat.
In another pan place olive oil in a small sauté pan over low heat. Add the green garlic and saute. Watch it so it doesn't burn. Cover and cook, stirring frequently, until wilted about 5- 7 minutes. Turn off heat.
Boil spaghetti until just al dente. My trick is to place the cut asparagus in a wok strainer spoon and lower into the pasta water for 2-3 minutes just to slightly blanch. I do this mostly because I have a an IBK.* After the lapsed time pull out asparagus and mix with the wilted, sauteed green garlic.
Drain the spaghetti, place back into its pot. Pour in beaten duck egg and stir quickly. Add in the pecorino, stir and occassionally pull apart the spaghetti. so clumps don't form. Add asparagus, green garlic, bread crumbs and lemon zest toss lightly. Season with black pepper and serve into 2 bowls. Drizzle each serving with 1 Tsp roasted walnut oil.
*itty bitty kitchen = 2' x 2' of counter space; 2 burners; 1 oven! cooking is a feat!
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