With garlic, shallots, butter, lemon, and white wine, this light pasta sauce has a whole lot more flavor than the boring Prego you get from the grocery store. Try out this delicious, zesty spaghetti recipe by Chef Gordon Ramsay!
400g of dried spaghetti or angel hair spaghetti
3-4 tablespoons of olive oil, plus extra to drizzle
4 shallots, finely chopped
3 cloves of garlic, finely chopped
8-10 anchovy fillets, finely chopped
2 tablespoons of butter
Splash of white wine
Zest of 1 lemon
2 hard-boiled eggs, grated
Salt and freshly ground black pepper
Small bunch of flat leaf parsley, roughly chopped
Parmesan, finely grated
From the Organic Authority Files
Boil the pasta in a large pan of salted water until al dente.
In a sauté pan, over a moderate heat, add your olive oil, shallots, garlic, and anchovies. After about 1-2 minutes, add butter and let it melt into the mixture.
Add the wine and reduce for about a minute.
Add the pasta to the anchovy, garlic, shallot mixture. Season and mix well allowing the pasta to be coated evenly.
Pile the pasta on to warmed plates and sprinkle with grated egg, lemon zest, parsley and Parmesan cheese. Drizzle with a little oil and serve immediately.
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