Instead of boiling pasta in water, blogger Ashley Rodriguez cooks it in a super-flavorful combination of stock, cream, leeks, scallion, garlic and chives.
extra-virgin olive oil
garlic cloves, minced
scallions, thinly sliced
leeks, white and light green parts only, trimmed and thinly sliced
medium shallot, chopped
anchovy fillet, drained
Pinch of crushed red pepper
spaghetti, noodles broken in half
kosher salt, plus more for seasoning
freshly grated Parmigiano-Reggiano cheese, plus more for serving
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.