Ingredients
2 Tbs. butter
½ cup minced scallions (white and light green parts only)
½ tsp. salt
½ cup chicken stock
1 cup heavy cream
¼ tsp. pepper
¾ lb. vermicelli
Preparation
In a small frying pan, melt the butter over moderately low heat. Add the scallions, and salt. Cook, stirring occasionally, until the scallions are very soft, about 5 minutes. Add the stock, increase the heat to moderately high and simmer until the stock is reduced to almost a glaze, 3 to 5 minutes. Stir in the cream and bring to a simmer. Cook until slightly thickened, 2 to 3 minutes. Add the pepper. Cook the vermicelli in boiling, salted water until just done, about 9 minutes. Drain. Toss the pasta with the sauce and serve.
