| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 599 |
| Total Fat | 21 g |
| Saturated Fat | 7 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 16 g |
| Cholesterol | 23 mg |
| Sodium | 381 mg |
Reviews
This isn’t a true rating because I made so many flavor changes but I thought I’d share them anyway. To flavor the oil I used garlic and lemon grass. I added jalapeno to the green onions. Used rice noodles instead of regular. I topped it with soy sauce and a runny egg (no basil). The hardest part was knowing how long to let them fry. It took about 8 minutes and they burned a little but still tasted good. My husband and I both loved this! It will be repeated.
Thanks Rachael,
For another great recipe, I have made this twice since the show, the second time I added Roasted red peppers (from the jar) and left the garlic in and served it as a side dish with your mustard marinated pork chops…WOW – it was gone in minutes and the kids have already asked for it again….!
For another great recipe, I have made this twice since the show, the second time I added Roasted red peppers (from the jar) and left the garlic in and served it as a side dish with your mustard marinated pork chops…WOW – it was gone in minutes and the kids have already asked for it again….!
I love Rachel, but this dish really laked flavor. It looks great on TV.
I live in res. so I don’t have any plates with me that I could use to weigh it down…so I ended up with golden brown sections, but the pasta could still freely move. after tasting i noticed it needed something so i added in a block of mozzarella cheese…which actually works quite nicely to add some flavor without overpowering.
Weighting a plate over the frying noodles gave it a wonderful golden crust ( I used 2-26oz marina jars). I made 1/2 the noodles with the full sauce, but the dish still needed more flavor. Next time I’ll try 1/2# noodles with 3 minced cloves garlic (infusing the oil didn’t add much flavor), and substitute 1/2 to 1 minced red onion instead of the green onion (save green onion for the garnish).
My husband and I both enjoyed this. I left the garlic in the EVOO and cut down on the EVOO and butter, Rachel always goes overboard with the fat. Other than that I followed the recipe and it was great. Thanks!
I made this to go with Barefoot Contessa’s Parmesan Chicken and it was fabulous!!! The basil gives it an amazing flavor and the scallions and seasoned oil are amazing with the pasta. A must at the dinner table!
the mix is off
I thought it was easy and had wonderful flavor! I will be making this again! Thanks Rach!
Oily, odd texture