2 garlic cloves, pressed 1/3 c. olive oil 6 bunches scallions, chopped ½ c. chicken stock 1/3 c. cooking sherry 4 T. butter 1 lb. thin spaghetti, cooked, drained parmesan cheese
Heat oil in Teflon skillet. Add garlic and scallions and cook 2 to 3 min until soft. Pour in sherry. Add stock and butter. Season with salt and fresh ground pepper. Cook 1-2 min. until creamy. Toss with spaghetti and sprinkle with grated parmesan cheese. If you see this on a menu, order it.