Spaghetti with Garlic Scapes and Olive Oil (<i>Aglio e Olio</i>)
Spaghetti with Garlic Scapes and Olive Oil (<i>Aglio e Olio</i>)
Open in full-screen mode

Spaghetti with Garlic Scapes and Olive Oil (Aglio e Olio)

Preparation
15 MIN
Cooking
12 MIN
Servings
4
Share

Ingredients

Preparation

  1. Cut 8 of the scapes in half lengthwise and set aside. With a fine grater, grate the remaining scapes and set aside.
  2. In a large pot of salted boiling water, cook the pasta until al dente. Add the 16 garlic scape halves 2 minutes before the end of the cooking time. Reserve 1/2 cup (125 ml) of the cooking water. Drain the pasta and scapes.
  3. In a large skillet over medium heat, cook the grated garlic scapes and red pepper flakes in the oil for 1 minute. Remove from the heat. Add the drained pasta and scapes, cheese, lemon zest and reserved cooking water. Mix well to evenly distribute the flavours. Season with salt and pepper.
  4. Divide the spaghetti among four plates. Drizzle with olive oil and sprinkle with more cheese, if desired.

Comment

  1. Scapes were underdone. Garlic taste was minimal, almost zero. I won't make this dish again. However, because garlic scapes are hard to find, I bought enough to make Ricardo's "Garlic Scape Pesto" recipe at the same time. I froze it in divided portions. I think it'll be good, but I'll see when I get to try it on pasta. A suivre ...

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum