Spaghetti Bordelaise

Normally you don’t think of spaghetti as French at all. Without even having the ingredients in front of me, I can taste the flavors of the garlic, parsley, and wine with butter that are some of the hallmarks of French cooking. I can eat this without any bread or butter or meat—just a fork and a spoon and the Parmesan cheese.

Serves 6 to 8

2 pounds fresh spaghetti
1⁄4 cup olive oil
10 cloves garlic, minced
1⁄2 cup chopped green onions
2 teaspoons chopped fresh basil
2 teaspoons chopped oregano
1 teaspoon chopped thyme
1 teaspoon kosher salt
1⁄2 teaspoon freshly cracked pepper
3 tablespoons dry white wine
3 tablespoons butter
1⁄3 cup chopped Italian parsley
1⁄2 cup grated Parmesan cheese

Bring a large stockpot of water to boil over high heat. Cook spaghetti to al dente, remove and drain.

In a large skillet over medium-high heat, bring oil to temperature. Add garlic and sauté for 2 minutes. Add green onions and cook for 2 minutes. Add spices and continue to cook to incorporate flavors, about 2 minutes. Deglaze the pan with the wine and cook for 1 minute. Stir in butter and parsley and cook for another 2–3 minutes.

Toss in the spaghetti and coat thoroughly. Adjust seasoning and serve with grated Parmesan.

Tips & Suggestions

You can pull your pan off the heat and then stir in the butter to make a little thicker sauce. Try it both ways and decide which works best for your palate.