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5 (1)

Mains, Quick and Easy, Vegetarian

Whole wheat spaghetti with green garlic and fried egg

Whole wheat spaghetti with green garlic and fried egg
Kirk McKoy / Los Angeles Times

Long before "Twilight" and "True Blood" and the Modern Age of Vampires, garlic was used as a talisman: a panacea against bad spirits in the Middle Ages and against illness during the Crusades. Even those of us who happily load ... Read more

Total time: 25 minutes | Serves 4
  • 1/2 pound whole wheat spaghetti
  • 8 stalks green garlic, halved lengthwise, washed, dried and sliced thinly lengthwise
  • 6 tablespoons olive oil, divided
  • 4 eggs, at room temperature
  • Coarsely grated black pepper
  • Sea salt

Step 1Bring a large pot of salted water to a boil and cook the spaghetti until just al dente, about 9 minutes, or according to the instructions on the package.

Step 2Meanwhile, heat 4 tablespoons of olive oil in a large skillet over high heat. Add the garlic and cook until tender and beginning to caramelize, about 5 minutes, stirring frequently so as not to burn and adjusting the heat if necessary. Remove the garlic from the pan and put it into a large bowl to keep warm near the stove. When the pasta is cooked, add it, still dripping, to the bowl with the garlic and toss to combine.

Step 3Add the remaining 2 tablespoons of olive oil to the pan and turn the heat to high. One at a time, break the eggs into a small bowl and gently pour into the hot skillet, trying to keep them from touching. Cook until the edges are crispy and golden brown, the whites are set and the yolks are still runny.

Step 4Divide the warm pasta among 4 soup plates. Gently slide an egg onto the top of each. Grind plenty of coarse black pepper over each plate and add a generous pinch of sea salt. Serve immediately.

Note: Green garlic is available seasonally from farmers markets and select well-stocked supermarkets.

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