Whole wheat spaghetti with green garlic and fried egg
The nutty flavor of whole wheat spaghetti highlights the mellow flavor notes of the green garlic. Saute the stalks whole so they intertwine with the pasta when tossed with it in a bowl. Top colorful plates of pasta and green garlic with eggs fried in the garlic-laced oil -- and an abundant amount of coarse black pepper and sea salt -- and you have a rustic dish that takes only about 15 minutes to make.
From the story: Kinder, gentler green garlic mellows out the menu
Bring a large pot of salted water to a boil and cook the spaghetti until just al dente, about 9 minutes, or according to the instructions on the package.
Meanwhile, heat 4 tablespoons of olive oil in a large skillet over high heat. Add the garlic and cook until tender and beginning to caramelize, about 5 minutes, stirring frequently so as not to burn and adjusting the heat if necessary. Remove the garlic from the pan and put it into a large bowl to keep warm near the stove. When the pasta is cooked, add it, still dripping, to the bowl with the garlic and toss to combine.
Add the remaining 2 tablespoons of olive oil to the pan and turn the heat to high. One at a time, break the eggs into a small bowl and gently pour into the hot skillet, trying to keep them from touching. Cook until the edges are crispy and golden brown, the whites are set and the yolks are still runny.
Divide the warm pasta among 4 soup plates. Gently slide an egg onto the top of each. Grind plenty of coarse black pepper over each plate and add a generous pinch of sea salt. Serve immediately.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
