This spaghetti is an extremely untraditional riff on the Italian aglio e olio. Instead of garlic, we’re using scallions. A lot of them—three bunches to be exact. Once you start charring scallions in a skillet or roasting them on a sheet pan—it’s hard to stop. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8Serves: 2 to 4 Prep time: 15 min Cook time: 20 minIngredients6 cups water1 1/2 tablespoons kosher salt, plus more to taste1/2 pound spaghetti5 tablespoons extra-virgin olive oil, divided3 bunches scallions1/4 teaspoon red pepper flakes (optional)FULL RECIPE ►►https://f52.co/2CGbnqXCONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
