Ingredients
1 tbsp. extra-virgin olive oil
5 clove garlic
3 scallions
2 leeks
1 medium shallot
1 anchovy fillet
1 pinch crushed red pepper
1 lb. spaghetti
3 3/4 c. chicken stock
3/4 c. heavy cream
1/2 tsp. kosher salt
2 tbsp. Chopped chives
1/4 c. Freshly grated Parmigiano-Reggiano cheese
Preparation
Step 1In a pot, heat the olive oil. Add the garlic, scallions, leeks, and shallot and cook over moderate heat, stirring occasionally, until the leeks are softened, about 6 minutes. Add the anchovy, crushed red pepper, spaghetti, stock, cream, and the 1/2 teaspoon of salt and bring to a boil. Reduce the heat to low and cook, stirring, until the pasta is tender and a sauce forms, 11 minutes. Stir in the chives and 1/4 cup of cheese; season with salt. Serve the pasta with extra cheese on the side.Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.
