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Spaghetti Bordelaise

Spaghetti Bordelaise

  • Prep Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 to 10 servings


  • 2 pounds dried spaghetti
  • 1/2 cup olive oil
  • 8 cloves garlic, minced
  • 1/2 cup green onions
  • 2 tablespoons white wine
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons melted unsalted butter
  • 1/2 cup chopped fresh parsley
  • 1 cup finely grated Parmesan


  • Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 7 to 10 minutes. Drain in a colander.

  • Meanwhile, in a medium pot, heat the oil over medium heat. Add the garlic and green onions and cook, stirring, until fragrant and starting to turn golden, about 2 minutes. Add the wine, basil, oregano, thyme, salt, and pepper, and cook for 2 minutes. Add the butter and parsley and cook for 2 minutes.

  • Return the drained spaghetti to the pot. Add the sauce, to taste, and toss well to coat. Place in a large serving bowl and coat with the Parmesan.