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Magic Pasta

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  Water 2 Quart
  Salt 1 Tablespoon
  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.

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Magic Pasta Recipe