Linguine with Garlic, Shallots and Parmigiano Reggiano

  • Yield 6 servings

Linguine with Garlic, Shallots and Parmigiano Reggiano
Mark Boughton Photography / styling by Teresa Blackburn


1 pound linguine
2 tablespoons olive oil
4 shallots, finely chopped
4 garlic cloves, minced
7 anchovy fillets, minced
1/4 cup white wine
1/4 cup reduced-sodium chicken broth
2 tablespoons butter
1/4 teaspoon salt
Coarsely ground black pepper
Grated rind of 1 lemon
2 hard-cooked eggs, grated on large hole of box grater
1/4 cup flat-leaf parsley, chopped
1/4 cup finely grated Parmigiano Reggiano cheese


  1. Cook pasta according to package directions until al dente.
  2. Heat oil in a large saute pan over medium-high heat. Add shallots, garlic and anchovies; cook about 2 minutes.
  3. Add wine and chicken broth and cook to reduce about 4 minutes. Add cooked pasta, butter, salt, pepper and lemon rind and toss well. Place pasta on plates and sprinkle with grated egg, parsley and cheese.

—Recipe by Chef Jon Ashton



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