Food & Wine


36
3
What's This?
Serving size 4
Total Time

Instead of boiling pasta in water, blogger Ashley Rodriguez cooks it in a super-flavorful combination of stock, cream, leeks, scallion, garlic and chives.

Ingredients

1 Tbsp extra-virgin olive oil5 garlic cloves, minced 3 scallions, thinly sliced 2 leeks, white and light green parts only, trimmed and thinly sliced 1 medium shallot, chopped 1 anchovy fillet, drained Pinch of crushed red pepper 1 lb spaghetti, noodles broken in half 3 ¾ cup chicken stock¾ cup heavy cream½ tsp kosher salt, plus more for seasoning 2 Tbsp chopped chives ¼ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Directions

  1. In a pot, heat the olive oil. Add the garlic, scallions, leeks and shallot and cook over moderate heat, stirring occasionally, until the leeks are softened, 6 minutes. Add the anchovy, crushed red pepper, spaghetti, stock, cream and the 1/2 teaspoon of salt and bring to a boil. Reduce the heat to low and cook, stirring, until the pasta is tender and a sauce forms, 11 minutes. Stir in the chives and 1/4 cup of cheese; season with salt. Serve the pasta with extra cheese on the side.

America's Best Diners
Egg Breakfast Recipes
Superb Pancake Recipes
America’s Best Brunch Spots
Irresistible Breakfast Pastries

Recipe Credit: Ashley Rodriguez
Image Credit: Christina Holmes

More From Kitchen Daily:

Roasted Pumpkin and Cauliflower Pasta Roasted Pumpkin and Cauliflower Pasta
Roasted Pumpkin and Cauliflower Pasta
Spicy Asian Noodles with Veggies Spicy Asian Noodles with Veggies
Spicy Asian Noodles with Veggies
Tagliatelle with Braised Chicken and Figs Tagliatelle with Braised Chicken and Figs
Tagliatelle with Braised Chicken and Figs

Tags: Dinner, Lunch, Main Dish, Vegetarian, Pasta, Noodles

Terms of Service | Privacy Policy Corporate Site | Advertise With Us