Spaghetti with Green Garlic and Spigariello or Broccoli Rabe
1 pound spaghetti
1/3 cup extra virgin olive oil
2-3 heads green garlic
small pinch of red pepper flakes (optional)
Broccoli rabe, spigariello, or kale (optional)
Bring 3 quarts of well-salted water to a boil in a large pot over high heat.
Meanwhile, heat the oil in a 10-inch straight-sided sauté pan over low heat. Add the green garlic and 2 big pinches of salt; stir to coat. Cover and cook, stirring frequently, until wilted and softened, 5 to 7 minutes. Remove the pan from the heat.
If adding greens to the pasta, saute in a separate pan with olive oil.
Boil the spaghetti until just al dente, about 1 minute less than package timing. Set aside about 1/2 cup of the cooking water and drain the pasta.
Return the sauté pan to low heat. Add the spaghetti and 1/4 cup of the cooking water; toss well. Add your sauteed greens, Parmigiano and 2 Tbs. of the water; toss again. Season to taste with salt and pepper, adding the remaining water if the pasta seems dry.