Alice Waters' Spaghetti with Green Garlic
1 pound fresh or dry spaghetti 1/3 cup extra virgin olive oil
3 heads of green garlic, thinly sliced
1 Tbs. chopped parsley
Small pinch of red pepper flakes
1. Bring a large pot of salted water, at least 1 Tbs. salt, to a full boil. Add the spaghetti and cook until al dente. Reserve one cup of the pasta cooking water before draining.
2. Meanwhile, heat the olive oil in a large (3 qt.) saucepan over medium heat until shimmering. Add the garlic, parsley, red pepper flakes and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much.
3. Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water, if necessary, to bring the dish to a creamy consistency. Serve with more olive oil and the minced, but tender, tops of the green garlic, if desired.
Another fine way to use the nutritious young garlic plant is to brown some butter in a saucepan and stir fry chopped green garlic over medium low heat for a few minutes, until tender and lightly browned, then simply crack a couple of eggs to fry up a batch of Fried Eggs and Green Garlic.