Spaghetti with Green Garlic and Olive Oil

In take on spaghetti aglio e olio (spaghetti with garlic and olive oil), green garlic replaces traditional cloves and lends a delicate garlic flavor.

    •    Kosher salt
    •    2 T bs. extra-virgin olive oil
    •    2 oz. green garlic, green parts cut into 3-inch julienne strands, white parts thinly sliced
    •    6 oz. thin spaghetti
    •    2 T bs. freshly grated Parmigiano-Reggiano; more for serving
    •    Freshly ground black pepper

Bring 3 quarts of well-salted water to a boil in a large pot over high heat.

  Meanwhile, heat the oil in a 10-inch straight-sided sauté pan over low heat.  Add the green garlic and 2 big pinches of salt; stir to coat.  Cover and cook, stirring frequently, until wilted and softened, 5 to 7 minutes.  Remove the pan from the heat.

Boil the spaghetti until just al dente, about 1 minute less than package timing.  Set aside about 1/2 cup of the cooking water and drain the pasta.

  Return the sauté pan to low heat.  Add the spaghetti and 1/4 cup of the cooking water; toss well. Add the Parmigiano and 2 Tbs. of the water; toss again.  Season to taste with salt and pepper, adding the remaining water if the pasta seems dry.  Serve in heated pasta bowls, sprinkled with additional Parmigiano.