Make meal planning easy! Discover recipes, create meal plans, shopping lists and more.
Linguine with Garlic, Shallots and Parmigiano Reggiano

Linguine with Garlic, Shallots and Parmigiano Reggiano

Nutty Parmigiano Reggiano and grated egg make a stunning garnish for this simple pasta.

Serves: 6 Save

Ingredients (14)

  • 1 lb Linguine Pasta
  • 2 T Olive Oil
  • 4 Shallots
  • 4 Garlic Cloves
  • 7 Anchovy Fillets
  • ¼ cup White Wine
  • ¼ cup Low Sodium Chicken Broth
  • 2 T Butter
  • ¼ tsp Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 Lemon
  • 2 Hard Boiled Eggs
  • ¼ cup Chopped Flat Leaf Parsley
  • ¼ cup Grated Parmigiano Reggiano Cheese
Add to list


  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.