Fried Vermicelli and Green Onions

Ingredients

• 1 cup basil fresh shredded
• 3 tablespoons butter cut into small pieces
• 3 cloves garlic crushed
• 3 tablespoons olive oil extra-virgin
• 4 servings bell pepper 
• 1 pound vermicelli 
• 4 servings salt 
• 6  scallions shredded cut into 3-inch pieces then lengthwise

Equipment

• frying pan

Directions

1. Cook vermicelli in salted water to al dente; drain.
2. Heat extra-virgin olive oil and butter with garlic over medium heat and cook garlic until it begins to soften, about 4 to 5 minutes.
3. Remove garlic and raise heat. Fry the scallions in the seasoned oil for 3 to 4 minutes.
4. Add well-drained pasta to the pan and season with salt and pepper. Toss the pasta liberally with the scallions and seasoned oil.
5. Place a plate smaller than the pan down over the vermicelli and weight it with a few cans or a heavy skillet.
6. Let the vermicelli brown and crisp up a bit.
7. Remove the skillet and plate and invert onto a serving platter.
8. Garnish with basil.