Boil at least 3 quarts of water in a large pot. When it boils, add 1 tablespoon salt. Add the spaghetti, cook to the al dente stage. Place 1 tablespoon butter in a mixing bowl, and place it near the sink. Heat the olive oil in a heavy skillet. When hot add the green onions and red pepper flakes. As soon as the onions have softened, add the garlic. Cook only untill the garlic begins to turn golden. Remove from heat at once. (This process should take no more than 5 minutes. If the pasta is cooked before the onions and garlic are ready, add a cup of cold water to the pasta to stop its cooking, and remove from the heat.) Ladle 2 tablespoons of pasta-cooking water into the mixing bowl with the butter. Drain the pasta in a colander and immediately dump it into the mixing bowl. Toss to coat with the butter, then add the oil and onion/garlic mixture. Toss again. Add the cheese and toss. Salt and pepper to taste, add the parsley, then toss once again. Recipe By : St. Louis Post Dispatch/Adapted by Roger White Posted to MC-Recipe Digest V1 #296 Date: Mon, 11 Nov 1996 19:47:27 -0600 From: Roger White Suggested Wine: Zinfadel or Barbera