Fill a large pot with 6 or more quarts of water, and bring to a rolling boil. Note: we set the heat to high.
Add 1 Tbsp salt to boiling pasta water, this is the only time you can or should salt the pasta.
Add 1 lb of Angel Hair pasta to boiling water, we add a handful at a time, and cook until Al Dente or tender but firm, and approximately 2-6 minutes depending on your personal preference.
When pasta is cooked and before straining pasta into collander reserve 1/2 cup of pasta water,
Use a colander to strain water from cooked pasta.
While waiting for the water to boil, begin heating the oil and butter in a large skillet and over medium heat; 1/3 cup EVOO & 1/2 or one stick of butter.
Finely slice or chop the scallions and green stalks. Add to your large frying pan when oil and butter are bubbling, and saute for 3-5 minutes.
After the scallions have sauteed add the minced garlic, red pepper flakes, and salt and pepper to taste. Saute for another few minutes.
Add reserved 1/2 cup of pasta water to the butter garlic sauce and saute until the mixture has thickened slightly. Note: The reserved pasta water will help the sauce cling to the pasta.
Slowly add the drained pasta to the buttery garlic sauce and toss until the pasta is evenly coated.
Remove pasta to a serving bowl, garnish with freshly chopped parsley and grated cheese if desired.
Serve and enjoy.
This is delicious when served with our Riced or Shredded Zucchini recipe and our Cheesy Butterflied Broil Shrimp.