We don’t eat a whole lot of pasta at our house.  It’s not that we don’t care for it or anything.  In fact, I really like it.  I think my wife is probably a little more ambivalent about it than me but she still likes it fairly well too.  However, the fact remains, we just don’t eat it that often.  I’ve posted a few pasta recipes here and there over the past year but I often feel sort of guilty about it as pasta is really so common, is it really necessary to give yet another pasta recipe?  I don’t know…I go back and forth but here we are discussing a new pasta recipe.  The great thing about pasta is that there are so many approaches and the flavor profiles of individual dishes can range from very complex with lots of ingredients to very simple with just a few.  This dish definitely falls into the latter category and really has just a few ingredients.  I chose linguini because that’s what we had at home, so feel free to adapt and change the type of pasta to suit your tastes and what you have on hand.  I do think that the general linguini, spaghetti, angel hair pasta shape works well with this dish.  I used very large green onions.  In fact, they almost bordered more on the spring onion size.  If you can find spring onions, definitely use those!  However, if you can’t, try to find the largest green onions/scallions that you can for this recipe.  Recipe follows after the jump… Continue reading →