- 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.
Angel Hair Pasta with Smoky Mushrooms and Tasso
Emeril's Boudin Sausage
Italian Chicken With New Orleans Spaghetti Bordelaise
Emeril's Classic Seafood Gumbo
Trout Amandine With Creole Meuniere Sauce
Beignets with a Cafe Au Lait Creme Anglaise
Emeril’s New Orleans Barbecue Shrimp
Blackened Red Fish With Emeril’s Quick Cabbage And Lemon Butter