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Heat the EVOO and butter in latge skillet with the garlic over medium heat. Fry the scallions in the seasoned oil for 3-4 minutes. Add the well drained pasta to the pan and salt and pepper. Toss the pasta with the scallions and seasoned oil. Press the pasta by placing a plate smaller than the pan directly onto the pasta and weighing it down with a few cans or heavy skillet. Let the pasta brown and crisp up a bit.Remove the plate and weights, and invert the pasta onto a serving platter. garnish with basil.
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