Spaghetti Collins - cooking recipe

Ingredients

1/3 cup olive oil
2 garlic cloves, peeled and minced
6 bunches scallions, trimmed and chopped
1/3 cup white wine
1/2 cup veal stock or 1/2 cup chicken stock
4 tablespoons butter
salt
fresh ground black pepper
crushed red pepper flakes (a pinch or two) (optional)
1 lb cooked spaghetti
parmigiano-reggiano cheese

Preparation

Heat olive oil in a skillet over medium heat.
Add garlic, scallions, and white wine.
Cook until soft, 2-3 minutes; then add stock and butter.
Season with salt and pepper.
Cook until sauce is creamy, 1-2 minutes.
Toss with cooked spaghetti, and sprinkle with grated parmigiano-reggiano.