Fried Vermicelli and Green Onions

By MnM_Ventures

Ingredients

• •1 pound vermicelli
• •Salt
• •3 tablespoons extra-virgin olive oil, 3 turns of the pan
• •3 tablespoons butter, cut into small pieces
• •3 cloves garlic, crushed away from skins
• •6 scallions, whites and greens, cut into 3-inch pieces then shredded lengthwise
• •Pepper
• •20 leaves fresh basil (1 cup), shredded into a chiffonade

Preparation

Step 1

Cook vermicelli in salted water to al dente; drain.

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.

Remove garlic and raise heat. Fry the scallions in the seasoned oil for 3 to 4 minutes.

Add well-drained pasta to the pan and season with salt and pepper. Toss the pasta liberally with the scallions and seasoned oil.

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

Let the vermicelli brown and crisp up a bit.

Remove the skillet and plate and invert onto a serving platter. Garnish with basil.

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