Digging through an old Saveur, I picked up a recipe for Spaghetti Collins. Collins was my maternal grandma's maiden name, so it caught my eye. It's basically
2 cloves garlic,
6 bunches scallions sauteed in olive oil,
deglased with white wine, which is then reduced,
enriched with veal stock and
mounted with a half-stick of butter.
This is tossed with a pound of cooked spaghetti.
Apparently the provenance is New Orleans, which explains its richness.
I'd like to try it, though.