Name: Thin Spaghetti with Leeks, Shallots and Red Onions (Spaghettnii al Sugo di Cipolle Varie)
Total time: 1 h 10 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: Salt; ¼ cup dry white wine; 6 tablespoons extra virgin olive oil; 1 pound spaghettini; ⅓ cup Parmigiano-Reggiano, freshly grated; 2 cups red onion(s), sliced thin; 2 tablespoons flat leaf Italian parsley, finely chopped; ¼ cup shallots, sliced thin; Freshly ground black pepper; 12 ounces leeks,

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
1 hr 10

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

Onions make a luscious sauce for pasta and this combination is delicious. Be patient and wait for the onions to cook down until they are almost creamy in consistency.

Ingredients

12 ounces leeks,
6 tablespoons extra virgin olive oil
¼ cu

Method

Trim the tough green tops of the leeks. Cut off the root and slice in half crosswise. Cut into very thin long strips. Place in a bowl with cold water and swish them around to loosen any dirt
Put the olive oil and shallots in a 12-inch skillet and place over medium heat