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  • 1 pound linguine
  • 2 tablespoons 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 tablespoons 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


  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.
—Recipe by Chef Jon Ashton

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The recipe was originally published as Linguine with Garlic, Shallots and Parmigiano Reggiano on

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