Spaghetti With Olive Oil, Green Onion, And Garlic

We only cease to be the slave of one appetite because another taste has brought it into subordination. A youth may cease to idolize sensual pleasure, but it’s only because the idol of material gain has gotten the ascendancy. There is not one personal transformation in which the heart is left without an object of ultimate beauty and joy. Its desire for one particular object may be conquered, but its desire to have some object is unconquerable. The only way to dispossess the heart of an old affection is by the expulsive power of a new one.

Thomas Chalmers

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Italian, Pasta	3	Servings

INGREDIENTS

1/2	lb	Spaghetti
1	T	Butter
1/3	c	Olive oil
5		Green onions, diced in 1/2"
		pieces
1/4	t	Red pepper flakes
2	T	Garlic, chopped
1/2	c	Parmesan cheese, freshly
		grated
2	T	Parsley, fresh chopped

INSTRUCTIONS

Boil at least 3 quarts of water in a large pot.  When it boils, add 1
tablespoon salt.  Add the spaghetti, cook to the al dente stage.  Place
1 tablespoon butter in a mixing bowl, and place it near the  sink. Heat
the olive oil in a heavy skillet. When hot add the green  onions and
red pepper flakes. As soon as the onions have softened,  add the
garlic. Cook only untill the garlic begins to turn golden.  Remove from
heat at once. (This process should take no more than 5  minutes. If the
pasta is cooked before the onions and garlic are  ready, add a cup of
cold water to the pasta to stop it's cooking, and  remove from the
heat.) Ladle 2 tablespoons of pasta-cooking water  into the mixing bowl
with the butter. Drain the pasta in a colander  and immediately dump it
into the mixing bowl. Toss to coat with the  butter, then add the oil
and onion/garlic mixture. Toss again. Add  the cheese and toss. Salt
and pepper to taste, add the parsley, then  toss once again. Recipe By
: St. Louis Post Dispatch/Adapted by  Roger White  Posted to MC-Recipe
Digest V1 #296  Date: Mon, 11 Nov 1996 19:47:27 -0600  From: Roger
White <[email protected]>  Suggested Wine: Zinfadel or Barbera

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 972 Calories From Fat: 440 Total Fat: 50g Cholesterol: 74.7mg Sodium: 1144.3mg Potassium: 334.5mg Carbohydrates: 91.2g Fiber: 3g Sugar: 20g Protein: 38.8g