Thin Spaghetti with Leeks, Shallots and Red Onions from The Classic Pasta Cookbook by Giuliano Hazan
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.
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Ingredients
- 6 tablespoons extra virgin olive oil
- ¼ cup shallots, sliced thin
- 12 ounces leeks,
- 1 pound spaghettini
- Freshly ground black pepper
- Salt
- 2 cups red onion(s), sliced thin
- ⅓ cup Parmigiano-Reggiano, freshly grated
- 2 tablespoons flat leaf Italian parsley, finely chopped
- ¼ cup dry white wine
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