Fried Vermicelli and Green Onions

• 1 pound vermicelli
• Salt
• 3 tablespoons extra-virgin olive oil, 3 turns of the pan
• 3 tablespoons butter, cut into small pieces
• 3 cloves garlic, crushed away from skins
• 6 scallions, whites and greens, cut into 3-inch pieces then shredded lengthwise
• Pepper
• 20 leaves fresh basil (1 cup), shredded into a chiffonade

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.
4. Fry the scallions in the seasoned oil for 3 to 4 minutes.
5. Add well-drained pasta to the pan and season with salt and pepper.
6. Toss the pasta liberally with the scallions and seasoned oil.
7. Place a plate smaller than the pan down over the vermicelli and weight it with a few cans or a heavy skillet.
8. Let the vermicelli brown and crisp up a bit.
9. Remove the skillet and plate and invert onto a serving platter.
10. Garnish with basil.

vermicelli, salt, extravirgin olive oil, butter, garlic, scallions, pepper, basil

Taken from www.foodnetwork.com/recipes/rachael-ray/fried-vermicelli-and-green-onions-recipe.html (may not work)