Linguine with Garlic, Shallots and Parmigiano Reggiano

Chiara Manni
Mom of one human and one furry baby. Career in tech in the California Bay Area, but born and raised in Italy. Foodie at heart.
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Published: 1/13/2020

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

Serves: 6 Save

Ingredients (14)

  • 1 pound linguine
  • 2 tablespoon 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 tablespoon 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

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.