Spaghetti with Shallots

CAROLYN SAYS:  "Use pasta water instead of tap water for your sauce—the starch in the pasta water will help the sauce thicken and coat."

1/2 pound of shallots
1 teaspoon finely grated fresh lemon zest
1/4 cup extra-virgin olive oil
1 pound spaghetti
2 tablespoons freshly grated parmesan

Accompaniment: Toasted Earthquake Garlic Bread-Crumb Topping for Pasta

Trim shallots and slip off outer skin. Blanch shallots in a 6-quart pot of boiling salted water, 2 to 3 seconds. Transfer to a cutting board with tongs. Coarsely chop shallots and put in a blender with zest and oil.

Add spaghetti to boiling salted water and cook a few minutes. Ladle out ½ cup pasta water and add to blender. Puree shallots until smooth and season with sea salt.

Continue to cook spaghetti until al dente. Ladle out about 1 cup of additional pasta water before draining spaghetti in colander. Return pasta to pot with shallot puree and toss with parmesan over moderate heat 1 to 2 minutes, thinning sauce with a little pasta water as needed to coat pasta.

Toss pasta with Toasted Earthquake Garlic Bread-Crumb Topping.



Filed under: VegetarianEntrée

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