SHALLOT SPAGHETTI***** {rachael ray}

By grinder

Made with 10 shallots per pound of whole wheat spaghetti, you cannot believe the flavor of this pasta dish. It's like a bowl of French Onion Soup, hold the broth. It's a knockout.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 2 cloves garlic, fine chopped
• 10 shallots, halved, thin slice
• Salt and black pepper
• 1 lb. whole-wheat spaghetti
• handful flat-leaf parsley, chopped
• 4 oz. grated Parmigiano-Reggiano

Preparation

Step 1

Heat extra-virgin olive oil with butter over med-low heat in a skillet with high sides. Add garlic and shallots and season with salt and pepper then cook gently until caramelized about 20 minutes, stirring occasionally.

Meanwhile heat a large pot of water to boil for pasta, salt the water very liberally then add spaghetti and bring to a rolling boil. Cook to al dente.

Add 2 ladles of starchy cooking water, about 1 cup, to the shallots and stir. Drain pasta and add to shallots. Add parsley and cheese and more black pepper, to taste. Toss 1-2 minutes for liquid to absorb and serve. WOW! Talk about yum-o!