Pasta con cipollotto | Italian spring onion spaghetti

Bring a large pot of water to a boil for the pasta, and salt it generously (approx. 10 g salt per litre).

Clean the spring onions and slice them thinly: keep the tender white and light green parts separate from the dark green tops. Slice the garlic paper-thin.

In a deep frying pan, heat the extra virgin olive oil over medium-low heat. Add the white and light green spring onion slices with a pinch of salt. Sauté slowly for 4-5 minutes until completely soft and sweetly fragrant, making sure they do not brown.