Clarisse Schillers Pasta with Asparagus Sauce
Ingredients
- 1 large bunch wild scallions, or 4 bunches cultivated scallions, including 3 inches of the green tops, thinly sliced on the diagonal
- 1 pound asparagus, preferably pencil thin
- 1 pound pennette or other small pasta (see headnote)
- 2 tablespoons coarse salt
- 5 quarts water
- 6 tablespoons extra virgin olive oil, plus several tablespoons to finish
- Generous pinch of red pepper flakes
Instructions
Clarisse Schiller’s Pasta with Asparagus Sauce serves 10 original recipe by foodpair.com.
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