
Yields:
4
Total Time:
30 mins
Instead of boiling pasta in water, blogger Ashley Rodriguez cooks it in a super-flavorful combination of stock, cream, leeks, scallion, garlic, and chives.
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Ingredients
- 1 Tbsp.
extra-virgin olive oil
- 5
clove garlic
- 3
scallions
- 2
leeks
- 1
medium shallot
- 1
anchovy fillet
- 1
pinch crushed red pepper
- 1 lb.
spaghetti
- 3 3/4 cups
chicken stock
- 3/4 cup
heavy cream
- 1/2 tsp.
kosher salt
- 2 Tbsp.
Chopped chives
- 1/4 cup
Freshly grated Parmigiano-Reggiano cheese
Directions
- Step 1In 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, about 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.
Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.
- Step 1In 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, about 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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