|Vegetable oil||1 Tablespoon|
|Chopped green||1⁄2 Cup (8 tbs)|
|Uncooked onions/1/3 pound dry spaghetti||1⁄2 Pound|
|Heavy cream||1 1⁄4 Cup (20 tbs)|
|Unsalted butter||1⁄2 Cup (8 tbs)|
Place water, salt and 1 tablespoon oil in large pot over high heat; cover and bring to a boil.
Add small amounts of spaghetti at a time to pot, breaking up oil patches as you drop spaghetti in.
Return to boiling and cook, uncovered, until al dente (about 4 minutes if fresh, 7 minutes if dry); do not overcook.
Then immediately drain spaghetti into colander; stop cooking process by running cold water over strands.
After spaghetti has cooled thoroughly, 2 or 3 minutes, pour a liberal amount of vegetable oil into your hands and toss spaghetti.
Set aside still in colander.
Heat 2 serving plates in 250°F oven.
In large skillet, melt 4 tablespoons of the butter over high heat.
Stir in Poultry Magic and cook about 10 seconds.
Add green onions; cook 1 or 2 minutes, stirring frequently.
Add cream and the remaining butter; stir until butter melts.
Cook about 1 minute, stirring once or twice.
Add cooked spaghetti and cook just until pasta is heated through, about 1 minute, tossing constantly.