Linguine with Garlic, Shallots and Parmigiano Reggiano

By nanasally4

DFinase

Ingredients

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

Details

Servings 4

Preparation

Step 1

1. Cook pasta according to package directions until al dente
2. Heat oil in a large sauté 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 sprinkle with grated egg, parsley and cheese