Fried Vermicelli And Green Onions

Serves: 5

Santos Walker

1 January 1970

Based on User reviews:

44

Spice

43

Sweetness

55

Sourness

43

mins

Prep time (avg)

4.3

Difficulty

Ingredients:

450 g

Vermicelli

1

Salt

3 tbsps

Extra-Virgin Olive Oil (3 turns of the pan)

3 tbsps

Butter (cut into small pieces)

3 cloves

Garlic (crushed away from skins)

1

Pepper

Directions:

1

Garnish with basil

2

Cook vermicelli in salted water to al dente; drain

3

Heat extra-virgin olive oil and butter with garlic over medium heat and cook garlic until it begins to soften, about 4 to 5 minutes

4

Remove garlic and raise heat

5

Fry the scallions in the seasoned oil for 3 to 4 minutes

6

Add well-drained pasta to the pan and season with salt and pepper

7

Toss the pasta liberally with the scallions and seasoned oil

8

Place a plate smaller than the pan down over the vermicelli and weight it with a few cans or a heavy skillet

9

Let the vermicelli brown and crisp up a bit

10

Remove the skillet and plate and invert onto a serving platter