This recipe is a take on the classic pasta dish, aglio e olio, using the abundant supply of fresh green garlic and garlic scapes available in spring. Green garlic is much smaller and milder in flavour than its larger mature version harvested later in the year. The scapes are the fleshy, tender sweet stalk of garlic flower buds. Here the pasta is tossed through sautéed garlic bulb and sweet scapes. Adding chilli to a topping mixture of garlic stalk and zesty breadcrumbs gives a kick of heat and crunch respectively for an easy, tasty weeknight dinner. 

Extra greens, like broccoli or zucchini, are an option to add (see below).

 serves 4

3 thick slices sourdough or ciabatta, crusts removed, torn into chunks (about 100g)

¾ cup (185ml) extra virgin olive oil, plus extra if needed

4 green garlic, tops trimmed of any browned leaves

½ teaspoon finely chopped dried red chilli (or chilli flakes)

finely grated zest of a lemon

400g dried spaghetti, or taglitelle (see note if using fresh pasta)

1 bunch garlic scapes, ends trimmed, stems cut into .5cm slices

sea salt

½ cup chopped flat-leaf parsley

Pre-heat the oven to 180°C (160°C fan-forced).

Blitz the bread in a food processor until coarse breadcrumbs are formed. Spread the bread crumbs over a baking tray. Cook in oven for 12-15 minutes until lightly golden and almost dried. Set aside.

Separate the green garlic bulb from the stem. Finely slice green garlic stems and set aside.  Finely chop the green garlic bulbs, or alternatively blitz in the food processor to finely chop and set aside.

Heat ⅓ cup of olive oil in a frying pan over a low-medium heat. Add the sliced green garlic stems and cook for 2-3 minutes, stirring occasionally until softened being careful not too brown or the garlic will become bitter. Add the chilli and the breadcrumbs. Cook for about 3-4 minutes, stirring occasionally, until bread crumbs are golden brown and crisp. Transfer to a bowl to cool, then stir through the lemon zest. Set aside.

Bring a large pot of salted water to the boil over a high heat. Add the pasta and cook until just tender, al dente, check timing according to packet instructions.

While the pasta is cooking, heat ¼ cup of olive oil in a large frying pan over a medium heat. Add the chopped green garlic bulb and sauté for 2-3 minutes until softened. Add the chopped garlic scapes and cook for 3-4 minutes, stirring occasionally until just tender. Season with salt.

At this stage the pasta should be ready. Reserve ⅓ cup of pasta cooking water then drain the pasta. Transfer the pasta and reserved cooking water to the frying pan. Add the parsley, then gently toss to combine with garlic mixture. Divide between four bowls and serve immediately with bread crumbs sprinkled over the top and a drizzle of the remaining olive oil.

WITH GREEN VEGETABLES

Place a coarsely chopped head of broccoli, or 4 medium zucchini in the food processor and blend until chopped into 1cm pieces or smaller. Continue to follow the recipe instructions and saute the vegetable with the chopped garlic bulb.

Note: if using fresh pasta, the cooking time is quicker than dried pasta, sauté the scapes before cooking the pasta, so it is ready to toss through.

Recipe by Fiona Hammond, November 2022