Clarisse Schiller’s Pasta with Asparagus Sauce

Course Appetizers Total Time Under 30m

Ingredients in this Recipe

1 large bunch wild scallions, or 4 bunches cultivated scallions, including 3 inches of the green tops, thinly sliced on the diagonal
1 pound asparagus, preferably pencil thin
1 pound pennette or other small pasta (see headnote)
2 tablespoons coarse salt
5 quarts water
6 tablespoons extra virgin olive oil, plus several tablespoons to finish
Generous pinch of red pepper flakes

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