Food & Wine

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.


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


  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.

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Recipe Credit: Ashley Rodriguez
Image Credit: Christina Holmes

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

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