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

Directions

  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.