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Parent Category: Recipes
1 pound vermicelli
Salt
3 tablespoons extra-virgin olive oil, 3 turns of the pan
3 tablespoons butter, cut into small pieces
3 cloves garlic, crushed away from skins
6 scallions, whites and greens, cut into 3-inch pieces then shredded
lengthwise
Pepper
20 leaves fresh basil (1 cup), shredded into a chiffonade
Cook vermicelli in salted water to al dente; drain. Heat extra-virgin
olive oil and butter with garlic over medium heat and cook garlic
until it begins to soften, about 4 to 5 minutes. Remove garlic and
raise heat. Fry the scallions in the seasoned oil for 3 to 4 minutes.
Add well-drained pasta to the pan and season with salt and pepper.
Toss the pasta liberally with the scallions and seasoned oil. Place a
plate smaller than the pan down over the vermicelli and weight it with
a few cans or a heavy skillet. Let the vermicelli brown and crisp up a
bit. Remove the skillet and plate and invert onto a serving platter.
Garnish with basil.
