Pasta con talli d'aglio - Test 1

I took the Pasta con aglio et olio recipe for garlic scapes. It worked really well.

1 lb spaghetti

¼ cup pasta water

100g garlic scapes (about 6–8), trimmed and finely sliced into ⅛" rounds

1 tsp salt, plus more to taste

½ cup extra-virgin olive oil

Pinch red pepper flakes

2 Tbsps chopped flat-leaf parsley

Zest of ½ lemon (2g)

Freshly grated Parmigiano-Reggiano, optional

OPTIONAL: Soft poached egg, 4 (1 per serving)

1. Bring a large pot of well-salted water to the boil and cook the spaghetti until al dente. Reserve ¼ cup pasta water before draining.
2. Meanwhile, combine the olive oil, garlic scapes, salt and red pepper flakes in a large skillet before turning on the heat.
3. Cook over low heat for 8–10 minutes, stirring occasionally, until the scapes are completely tender and have lost their raw bite. They should soften and become fragrant without taking on much colour.
4. Reserve the pasta water and drain the spaghetti.
5. Add the spaghetti and reserved pasta water to the skillet. Increase the heat slightly and toss continuously for 1–2 minutes until the oil and pasta water form a light emulsion that coats the pasta.
6. Remove from the heat.
7. Add the parsley and lemon zest and toss thoroughly. Taste and adjust the seasoning.
8. Serve immediately with grated Parmigiano-Reggiano, if using.