Posted: 18th April 2012
Chef Will says – ‘This quick and easy recipe is one of my favourites.”
1/2 cup panko (Japanese breadcrumbs), 3 tablespoons olive oil, divided, 2 teaspoons minced garlic, 1/2 teaspoon kosher salt, 2 cups thinly sliced spring onions (about 1 pound), 1/2 cup dry white wine, 1/4 cup fat-free, lower-sodium chicken broth, 8 ounces uncooked fusilli (short twisted spaghetti), 1 tablespoon kosher salt, 1/4 teaspoon freshly ground black pepper
- Preheat oven to 375°.
- Combine panko, 1 tablespoon oil, 1 teaspoon garlic, and a dash of salt in a small bowl. Spread panko mixture in a single layer on a baking sheet. Bake at 375° for 6 minutes or until golden brown, stirring after 3 minutes. Cool.
- Heat a large skillet over medium-low heat. Add remaining 2 tablespoons oil to pan, swirling to coat. Add onions to pan; cook 20 minutes or until golden brown, stirring occasionally. Add remaining 1 teaspoon garlic and wine. Increase heat to medium-high; cook 1 minute. Add broth; cook until liquid is reduced to 1/2 cup (about 4 minutes).
- Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain. Add pasta, remaining salt, and pepper to onion mixture; toss gently. Place about 1 cup pasta in each of 4 shallow bowls; sprinkle each serving with 2 tablespoons panko mixture.
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