Fried Vermicelli and Green Onions

Recipe courtesy Rachael Ray

Prep Time:
5 min
Inactive Prep Time:
0 min
Cook Time:
20 min
Level:
Easy
Serves:
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

Directions
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.