Pantry & Herbs | Saveur

Broccoli Strascinati (Sautéed Broccoli with Garlic and Chile)

SAVEUR Editors — Mon, 18 Mar 2019 22:27:43 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

Strascinati, which means “dragged,” refers to a technique for sautéing in olive oil with plenty of garlic and chiles. This Roman side dish, which pairs beautifully with porchetta or pork chops, can be made with regular broccoli, broccoli rabe, or broccoli romano, known in the U.S. as romanesco.

Featured in “Roman Contorni” by Dana Bowen.

Yield: 2–4

Time: 15 minutes

¼ cup extra-virgin olive oil
1 lb. broccoli, stemmed and cut into florets
3 garlic cloves, smashed and peeled
½ tsp. crushed red chile flakes
Kosher salt

Instructions

To a large skillet over medium-high heat, add the oil. When it’s hot and shimmering, add the broccoli and cook, turning occasionally, until lightly browned, 6–8 minutes. Sprinkle in 2 tablespoons of water, then add the garlic and cook until golden, 2–3 minutes. Add the chile flakes and continue cooking until toasted, about 2 minutes more. Season to taste with salt and serve immediately.

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Chinese Cilantro and Peanut Salad

Carolyn Phillips — Mon, 18 Mar 2019 22:28:27 +0000

Belle Morizio. Belle Morizio

This refreshing peanut salad from Xinjiang, an autonomous region in northwest China, is adapted from Carolyn Phillips’ cookbook All Under Heaven. Known as huāshēngmĭ bàn xiāngcài, it pairs well with both grilled meats and fish. Use both the stems and leaves of the most delicate cilantro you can find.

Featured in “Eating on the Western Edge of China” by Fiona Reilly.

Yield: 4–6

Time: 5 minutes

1 tsp. soy sauce
½ tsp. kosher salt
½ tsp. sugar
2 Tbsp. toasted sesame oil
1 cup finely chopped red bell pepper
½ cup roasted salted peanuts, coarsely chopped
1 Tbsp. toasted sesame seeds
1 bunch cilantro, coarsely chopped

Instructions

In a large bowl, whisk together the soy sauce, salt, and sugar. Slowly whisk in the sesame oil, then add the red bell pepper, peanuts, sesame seeds, and cilantro and toss to coat. Transfer to a platter and serve immediately.

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Bastani Sonnati Ice Cream Sandwiches

Ali Saboor — Fri, 16 Aug 2024 15:44:49 +0000

Photo: Nina Gallant • Food Styling: Madison Trapkin. Photo: Nina Gallant • Food Styling: Madison Trapkin

At Eyval in Brooklyn, chef Ali Saboor’s artful hand and Persian influence extend beyond the savories and onto the dessert menu—most notably with this elegant bastani sonnati ice cream sandwich. Perfumed with saffron, rosewater, and citrus and studded with raisins, the shortening-based cookies stay soft when frozen. They’re paired with Saboor’s bastani sonnati, a traditional Persian ice cream made with saffron and rosewater and typically served plain or sandwiched between two wafers. Saboor recommends seeking out rosewater from the brands Sham’s or Sadaf.

If you want to give your frozen treats an extra flourish, Saboor suggests finishing them with a pistachio-rose sprinkle. The colorful mix is lovely pressed into the edges of these ice cream sandwiches or even sprinkled over a sundae: In a small bowl, toss ¼ cup coarsely chopped roasted pistachios with ⅓ cup dried rose petals. Transfer to an airtight jar and store in a cool place for up to 3 months.

Featured in “6 Bold Ice Cream Sandwich Recipes to Change Things Up This Summer” by Kat Craddock.

Yield: Makes 20 sandwiches

Time: 18 hours

Ingredients

For the ice cream:

1⅓ cups heavy cream
1⅓ cups whole milk
Pinch saffron threads, ground to a powder
⅔ cup sugar
6 large egg yolks
¼ cup rosewater

For the cookies:

Pinch saffron threads, ground to a powder
1¼ cups sugar
¾ cup plus 2 Tbsp. shortening
1 tsp. finely grated orange zest
2 large eggs
1¼ cups all-purpose flour, sifted
Nonstick baking spray
¼ cup golden raisins

Instructions

Make the ice cream: Fill a large bowl halfway with ice water and place a smaller bowl inside it. To a medium pot set over medium-low heat, add the cream, milk, and saffron. In a medium bowl, whisk together the sugar and egg yolks. When the cream-milk mixture is warm, whisk about a third of it into the yolk mixture until the sugar is dissolved and the liquid is smooth, then whisk the yolk mixture back into the pot. Cook the custard, using a silicone spatula to scrape the bottom of the pot continuously, until thickened and a digital thermometer reads 175–180°F, about 3 minutes. (Don’t walk away from the stove, stop stirring, or let the mixture boil, or the custard may curdle.) Remove from the heat, then transfer the custard to the ice bath; cool, stirring occasionally, until cold to the touch.
Stir the rosewater into the custard, remove it from the ice bath, then cover tightly and refrigerate for at least 12 hours, or up to 24. (Don’t skip this step, as churning immediately may cause the cream to separate.)
Meanwhile, make the cookies: In a small bowl, place an ice cube and sprinkle over the saffron; set aside until the ice has melted (this creates a saffron “cold brew”). Using a stand mixer fitted with the paddle attachment, mix the sugar, shortening, and orange zest on low, scraping down the bottom and sides of the bowl occasionally, until just combined. Add the eggs and 1¼ teaspoons of the saffron concentrate (reserve any remainder for another use) and continue mixing on low speed, scraping down the bowl as needed, until incorporated. Add the flour and continue mixing until just combined.
Grease an 18- by 13-inch rimmed baking sheet with nonstick spray, line with parchment paper, then lightly grease the paper. Scrape the cookie batter onto the sheet and, using an offset spatula, spread into an even layer. Refrigerate until firm, about 30 minutes.
Position a rack in the center of the oven and preheat to 350°F. Sprinkle the raisins evenly over the batter, pushing down gently with your fingers to settle them into the dough. Bake until the edges are slightly browned but the cookie is still soft in the center, 18–20 minutes. Set aside to cool to room temperature.
Meanwhile, line a 9- by 13-inch rimmed baking sheet with parchment, allowing the paper to overhang the two long sides of the pan. Transfer the sheet to the freezer.
Transfer the custard to an ice cream machine and churn according to the manufacturer’s instructions until thick, frozen, and no longer wet in appearance, about 25 minutes. Retrieve the chilled baking sheet and, using a silicone spatula, scrape the ice cream onto it, smoothing the surface into an even layer. Freeze until solid, 4–6 hours.
Build the ice cream sandwiches: Carefully transfer the baked cookie to a large cutting board and, using a large knife, trim any dry or crumbly bits from the edges, then cut the sheet in half crosswise. Gently flip one half over, raisin-side-down. With the ice cream still on the baking sheet, use the parchment paper to lift it out of the baking sheet, then invert it atop the upside-down cookie. Peel off and discard the parchment and place the other cookie half, raisin-side-up, over the ice cream, pressing down gently to adhere. Transfer the ice cream sandwich slab back to the 9- by 13-inch baking sheet and return to the freezer until very firm, at least 30 minutes.
Transfer the slab back to the cutting board. Using the large knife, cut into 10 approximately 3-inch squares. Halve each square diagonally to make triangles. Transfer the ice cream sandwiches back to the rimmed baking sheet and freeze until the sandwiches are very firm, at least 1 hour. Serve straight from the freezer. (The sandwiches will keep for 2 weeks; if serving more than 4 hours later, wrap the tray tightly with plastic wrap.)

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Canned Sardine, Tomato, and Caper Sandwiches

Elias Cairo — Mon, 22 Apr 2019 13:19:54 +0000

Kyle Johnson. Kyle Johnson

Fresh heirloom tomatoes, rich and oily canned sardines, and briny capers and olives are easy to pack for a picnic and throw together outdoors. Patting the tomatoes dry before assembling prevents the sandwiches from getting soggy.

Featured in “Portland Chef Elias Cairo Is as Serious About Fishing as He Is Eating” by Meredith Erickson.

Yield: 6

Time: 15 minutes

Two 4½-oz. cans oil-packed sardines, drained
½ cup cherry tomatoes (mixed colors), halved or quartered
¼ cup torn fresh oregano leaves
2 Tbsp. coarsely chopped mixed pitted olives
1 Tbsp. capers
2 Tbsp. extra-virgin olive oil
1 Tbsp. red wine vinegar
Kosher salt
One 12-by-12-in. piece focaccia, preferably day-old or toasted
2 ripe medium heirloom tomatoes (mixed colors), thinly sliced

Instructions

To a medium bowl, add the sardines, cherry tomatoes, oregano, olives, and capers. Add the oil and vinegar, season to taste with salt, and toss to combine.
Using a bread knife, cut off the top of the focaccia, dividing the slab into a thin top and thick bottom. Set the top piece aside. Pat the tomato slices with paper towels if they are very wet. Arrange the slices over the bottom of the bread, overlapping slightly, then sprinkle lightly with salt. Distribute the sardine mixture evenly over the tomato slices, then cover with the top slab of focaccia. Cut the sandwich into 6 squares and serve.

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Sri Lankan Fish Curry with Eggplant and Okra

Joyce and Kamala Kutty — Thu, 01 Aug 2024 03:18:32 +0000

Photo: Murray Hall • Food Styling: Pearl Jones. Photo: Murray Hall • Food Styling: Pearl Jones

Brimming with fragrant aromatics and hearty vegetables such as eggplant, okra, and tomatoes, this curry recipe from knifemaker Joyce Kutty’s mother Kamala is a reflection of her Tamil family’s migration to Sri Lanka from the southern tip of India.

Use a meaty fish that will hold its shape during cooking—the Kutty family is partial to mackerel—and be sure to ladle with care when serving so the chunks of fish don’t disintegrate into the curry. Look for fish curry masala and ginger-garlic paste online or at your local South Asian grocery store. If you can’t find ginger-garlic paste, sub in equal parts finely chopped garlic and ginger.

Featured in “Meet the Knifemaker Inspired by South Asian and New England Fishing Traditions” by Shane Mitchell.

Order the SAVEUR Selects Enameled Cast Iron Casserole 5-Quart Dutch Oven here.

Yield: 4–6

Time: 50 minutes

1 Tbsp. tamarind pulp or 1½ Tbsp. tamarind paste
One 13-oz. can full-fat coconut milk (1½ cups)
Kosher salt
4 Tbsp. vegetable oil
3 Tbsp. fish curry masala
1 Tbsp. ground coriander
1½ tsp. black mustard seeds
1½ tsp. cumin seeds
1½ tsp. fennel seeds
1 tsp. fenugreek seeds
12 fresh curry leaves (or substitute thawed frozen)
2 small green chiles, such as jalapeños or serranos, seeded and thinly sliced (optional)
2 medium onions, thinly sliced (2 cups)
3 Tbsp. ginger-garlic paste
½ lb. eggplant (1–2 small), cut into ½-in.-thick wedges (2¼ cups)
4 oz. okra, stems removed and cut into 2-in. pieces (1 packed cup)
3 small tomatoes, quartered (2 cups)
2 lb. meaty fish, such as bluefish, cod, mackerel, or salmon, cut into 3-in. pieces
3 Tbsp. coarsely chopped cilantro leaves and tender stems, for garnish
Steamed rice, dosas, or naan, for serving

Instructions

In a medium bowl, soak the tamarind pulp in ¼ cup of warm water until soft, 10–15 minutes. Add enough additional water to measure 2½ cups, then discard the pulp and any seeds. If using tamarind paste, stir it together with 2½ cups of water in a medium bowl.
Stir in the coconut milk, season to taste with salt, and set aside.
To a medium pot over medium-high heat, add the oil. When it’s hot and shimmering, add the fish curry masala, coriander, black mustard, cumin, fennel, and fenugreek, and cook until fragrant, 1–2 minutes. Add the curry leaves and cook until they sputter, about 30 seconds. Add the green chiles (if desired) and onions and cook, stirring occasionally, until the onions are soft and translucent, 5–7 minutes. Add the ginger-garlic paste and continue cooking, stirring occasionally, until fragrant and lightly golden, 2–3 minutes more.
Add the reserved tamarind water and bring to a boil, then turn the heat to medium and cook until slightly thickened, 5–7 minutes.
Add the eggplant and okra, and bring back to a boil, then turn the heat to medium-high and cook until the eggplants are soft but retain some bite, 7–10 minutes. Add the tomatoes and cook until slightly tender, 5–8 minutes. Add the fish and continue cooking until just firm, 5–7 minutes more. Remove from the heat.
Garnish with the cilantro and serve with the rice, dosas, or naan.

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Keralan Fish Curry

Joyce and Kamala Kutty — Thu, 01 Aug 2024 03:14:35 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen. Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

Whenever knifemaker Joyce Kutty brings home fresh mackerel from a fishing trip on the Rhode Island coast, her mother Kamala makes this curry she learned to prepare for her husband, who is originally from Kerala, India. Kutty explains that Malayalis love the sour dried rind of kudampuli, also known as brindle berry or Malabar tamarind, in their fish curries: “It’s one of the special ingredients that really makes it Kerala style.” When she talked to her father about the ingredient, Kutty learned her grandfather was a spice merchant who sold kudampuli.

A tangy tropical fruit used almost exclusively in Sri Lanka and Kerala, kudampuli brings balance and depth to the region’s coconut-rich curries. Once harvested, the ripe pods are seeded and sundried until they turn from green or pale yellow to brown and leathery. Kutty recommends adding kudampuli to dishes with fatty fish: think kingfish, Spanish mackerel, or Rhode Island bonito (the Kutty family favorite). Look for kudampuli and fish curry masala paste online or at your local South Asian grocery store.

Featured in “Meet the Knifemaker Inspired by South Asian and New England Fishing Traditions” by Shane Mitchell.

Order the SAVEUR Selects Tri-Ply Stainless Steel Chef’s Pan here.

Yield: 2–4

Time: 30 minutes

3 Tbsp. fish curry masala paste
3 Tbsp. vegetable oil
½ tsp. fennel seeds
½ tsp. fenugreek seeds
½ tsp. black mustard seeds
5–6 fresh curry leaves
2–3 green chiles, such as serrano or jalapeño, finely chopped
4 shallots, thinly sliced
2 Tbsp. ginger-garlic paste
1 medium tomato, finely chopped
Kosher salt
One 13.5-oz. can coconut milk
3–4 pieces kudampuli (Garcinia cambogia), soaked in ¼ cup water
1 lb. meaty fish fillets, such as mackerel, bluefish, or cod, cut into 3-in. pieces
Finely chopped cilantro, for garnish
Basmati rice or naan, for serving

Instructions

In a small bowl, stir together the fish curry masala and 2 tablespoons of water.
To a large skillet over medium-high heat, add the oil. When it is hot but not smoking, add the fennel, fenugreek, black mustard seeds, and curry leaves and cook, stirring occasionally, until the leaves start to sputter, about 1 minute. Add the chiles and shallots and cook, stirring occasionally, until the shallots are soft and translucent, about 5 minutes. Add the ginger-garlic paste and tomato and cook, stirring occasionally, until the tomato is soft, 2–3 minutes. Add the fish curry masala paste, season to taste with salt, and continue cooking, stirring continuously, until fragrant, about 3 minutes more.
Add the coconut milk and kudampuli (along with its soaking liquid), turn the heat to high, and boil until slightly thickened, about 5 minutes. Add the fish, cook for 3 minutes, then cover, turn the heat to low, and simmer until the fish is cooked through, about 5 minutes more.
Transfer to serving bowls, garnish with cilantro, and serve warm with rice or naan.

The post Keralan Fish Curry appeared first on Saveur.

Whipped Tahini Dip with Honeyed Kumquats

Sara Kramer and Sarah Hymanson — Wed, 31 Jul 2024 17:37:58 +0000

Chris Bernabeo (Courtesy Clarkson Potter). Chris Bernabeo (Courtesy Clarkson Potter)

This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe, celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

According to Sara Kramer and Sarah Hymanson, the co-authors of the cookbook Kismet and the chefs behind the Los Angeles restaurants Kismet and Kismet Rotisserie, “tahini is life,” a sauce they love to spoon onto almost everything in their kitchens. When whipped with a bit of water, garlic, and lemon juice, the sesame condiment’s texture transforms into a lush, creamy sauce, and when chilled, thickens to the consistency of an irresistible dip. In this recipe, Kramer and Hymanson top their classic tahini dip with gently spiced honeyed kumquats, offering a citrusy sweetness that complements the tahini’s subtle saltiness.

Kumquats, which resemble tiny oranges, can be found in many Asian grocery stores. You can also use mandarin orange or grapefruit segments as a substitute, but wait to add them until the syrup has reduced.

Adapted from Kismet: Bright, Fresh, and Vegetable-Loving Recipes © 2024 by Sara Kramer and Sarah Hymanson. Photographs copyright © 2024 by Chris Bernabeo. Published by Clarkson Potter, an imprint of Crown Publishing Group.

Featured in “This New Cookbook Proves California Cuisine is Impossible to Pin Down” by Jessica Carbone.

Yield: Makes 2½ cups

Time: 45 minutes

Ingredients

For the tahini dip:

1 cup tahini, stirred well
1 garlic clove, finely grated
¼ cup fresh lemon juice
2 tsp. kosher salt

For the honeyed kumquats:

2 Tbsp. sesame seeds
1 cup kumquats, thinly sliced into rounds and seeded
2 Tbsp. honey
1 Tbsp. white wine vinegar
⅛ tsp. ground cardamom
Pinch kosher salt
⅛ teaspoon orange blossom water

Instructions

Make the tahini dip: In a medium bowl, stir together the tahini, garlic, lemon juice, and salt. Slowly add ⅔ cup of water while whisking continuously until the mixture is completely smooth and lightly aerated, about 5 minutes. Add more water if needed, 1 tablespoon at a time. (You will have about 2 cups of dip. It can be stored in an airtight container in the fridge for up to 5 days.)
Position a rack in the center of the oven and preheat to 300°F.
Make the honeyed kumquats: Spread the sesame seeds on a parchment-lined baking sheet and bake until golden and fragrant, about 15 minutes. Remove from the oven and set aside.
Meanwhile, to a small pot over low heat, add the kumquats, honey, vinegar, cardamom, and salt. Cook, stirring occasionally, until the liquid has reduced to the consistency of a thin maple syrup, about 10 minutes. Remove from the heat. Stir in the orange blossom water and toasted sesame seeds, then set aside to cool to room temperature. (The topping can be stored in an airtight container in the fridge for up to 1 week.)
Transfer the tahini dip to a serving bowl, spoon the honeyed kumquats on top, and serve.

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Garlic Scape and Cherry Tomato Pasta

SAVEUR Editors — Sat, 10 Jul 2021 05:00:00 +0000

Belle Morizio. Belle Morizio

Early summer brings an underappreciated and short-lived bounty along with the tomato harvest. Garlic scapes—the tender, green stalks that rise from hard-neck garlic—are an aromatic, herbaceous, and mellow way to add garlicky flavor to your dishes. Roasting the scapes with tomatoes and red onion sweetens the alliums’ heat and enriches their flavor; toss with pasta, lemon juice, and arugula for a simple summer meal.

Yield: 4

Time: 30 minutes

Kosher salt
½ lb. spaghetti
2 Tbsp. extra-virgin olive oil
1 pint multicolored cherry tomatoes
10 garlic scapes
1 small red onion, thinly sliced
Freshly ground black pepper
1 cup baby arugula
2 Tbsp. fresh lemon juice
1 Tbsp. finely grated lemon zest

Instructions

Position a rack in the center of the oven and preheat to 400°F.
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta and transfer to a large bowl. Set aside and keep warm.
In a medium bowl, toss together the oil, tomatoes, garlic scapes, and onion. Season to taste with salt and black pepper, then spread the vegetables in an even layer on a large rimmed baking sheet. Bake until the tomatoes are just beginning to burst, 12–15 minutes.
Remove the vegetables from the oven and add to the bowl of spaghetti. Add the arugula and lemon juice and zest, toss to combine, and serve hot.

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Classic Mojito

SAVEUR Editors — Mon, 18 Mar 2019 22:32:46 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen. Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

There’s no better way to cool down on a hot day than with a mojito. Imported from Cuba, one of the rum capitals of the Caribbean, it’s light, minty, and entirely refreshing. At celebrated Havana bars, mojitos are an essential part of the nightly proceedings. A straightforward mix of rum, muddled fresh mint, lime juice, and soda, they’re as easy to make as they are to drink. They’re also the perfect partner for any of our Cuban recipes.

Featured in the January/February 1999 issue.

Yield: Makes 1 cocktail

Time: 5 minutes

3 fresh mint sprigs
1 tsp. sugar
½ oz. fresh lime juice
1 oz. dry white rum
2 oz. club soda

Instructions

In a tall cocktail glass, muddle two of the mint sprigs with the sugar and lime juice. Fill the glass with ice, then stir in the rum, followed by the soda. Slap the remaining mint sprig between your palms to help release its aroma, then drop it into the glass. Serve with a straw.

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Za’atar Dip

SAVEUR Editors — Mon, 18 Mar 2019 22:26:34 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

The Middle Eastern spice blend za’atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It’s ideal served alongside roasted meats, or slathered on fresh-baked pita.

Featured in “Season of Rejoicing: Celebrating Sukkot in Crown Heights” by Katie Robbins.

Yield: 8–10

Time: 5 minutes

½ cup olive oil
3 Tbsp. za’atar
6 garlic cloves, finely chopped
1 bunch cilantro, leaves and tender stems
Kosher salt and freshly ground black pepper

Instructions

In a food processor, blend together the oil, za’atar, garlic, and cilantro. Season to taste with salt and pepper.

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Creamy Gochujang Chicken Noodles

Gary Yeung — Fri, 10 May 2024 14:45:00 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

Cooking and eating together is a nightly routine at Boston’s Engine 10 firehouse. Firefighters regularly work 24-hour shifts, so when they aren’t responding to disasters, crews frequently chop and braise together in the station kitchen. Firefighter Gary Yeung, a Boston native and passionate home cook, fused the flavors of Korean buldak and Italian American fettuccine Alfredo to create this creamy gochujang chicken noodles recipe. The fermented chile paste cuts the richness, yielding a best-of-both-worlds pasta dish.

Featured in “Around the Table with Boston’s Bravest” by Megan Zhang in the Spring/Summer 2024 issue.

Yield: 4–6

Time: 1 hour 10 minutes

¼ cup gochujang
3 Tbsp. vegetable oil, divided
2 Tbsp. gochugaru (Korean red pepper powder)
1½ tsp. honey
1 tsp. paprika
½ tsp. freshly ground black pepper
½ tsp. kosher salt
4 garlic cloves, finely chopped
4 boneless, skinless chicken thighs, cut into 1-in. pieces
1 lb. fettuccine
1½ cups heavy cream
3 Tbsp. soy sauce
3 scallions, whites and greens separated, thinly sliced
8 white mushrooms, thinly sliced
1 cup grated parmesan (optional)

Instructions

In a large bowl, stir together the gochujang, 1 tablespoon of the oil, the gochugaru, honey, paprika, black pepper, salt, and garlic. Add the chicken, toss to coat, cover, and refrigerate for 30 minutes.
Bring a pot of salted water to a boil, add the fettuccine and cook, stirring occasionally, until al dente, 8–10 minutes. Reserve 1⁄2 cup of the pasta water. Strain the pasta.
In a bowl, whisk together the cream, soy sauce, and scallion whites. To a large skillet set over medium heat, add the remaining oil. When it is hot, cook the chicken, stirring frequently, until lightly browned, 2–3 minutes. Stir in the mushrooms and cook until softened, 2–3 minutes. Add the cream mixture and simmer until the chicken is fully cooked, 8–10 minutes. Stir in the fettuccine and cook until the sauce has thickened, 2–3 minutes (if the mixture becomes too dry, stir in 1 tablespoon of pasta cooking water at a time to loosen slightly). Stir in the scallion greens and parmesan (if desired) and serve warm.

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