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 oil
- 5 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
- 33/4 cup chicken stock
- 3/4 cup heavy cream
- 1/2 tsp kosher salt, plus more for seasoning
- 2 tbsp chopped chives
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Directions
- 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
