An extremely untraditional riff on the Italian aglio e olio. Instead of garlic, we’re using scallions. And we’re using a lot of them—three bunches to be exact. If you’re tempted to reduce the amount, well, don’t. Once you start treating scallions like a leafy green—from charring in a skillet to roasting on a sheet pan—it’s hard to stop.
Source: Spaghetti With Charred Scallion Sauce
Originally posted 2020-11-02 02:58:54.
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