Green garlic adds a more delicate flavor to pasta than mature garlic.
Recipe courtesy of chef Marc Meyer of Cookshop in New York City.
1 pound spaghetti
1 tablespoon plus 1 cup Extra Virgin Olive Oil
2 bunches green garlic, cleaned and chopped
1 scant teaspoon chili flakes
Freshly ground black pepper
1. Boil pasta in salted water until al dente, drain and reserve.
2. While pasta is cooking, heat 1 tablespoon of olive oil in small sauté pan over medium heat. Add green garlic and chili flakes, sauté for 2 minutes or until translucent.
3. Remove from heat and add to pasta. Add remaining olive oil and toss to coat. Season to taste with salt and pepper.
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