Instead of boiling pasta in water, blogger Ashley Rodriguez cooks it in a super-flavorful combination of stock, cream, leeks, scallion, garlic, and chives.

Ingreadient

• 1 tablespoon extra-virgin olive oil
• 5 garlic cloves, minced
• 3 scallions, thinly sliced
• 2 leeks, white and light green parts only, trimmed and thinly sliced
• 1 medium shallot, chopped
• 1 anchovy fillet, drained
• Pinch of crushed red pepper
• 1 pound spaghetti, noodles broken in half
• 3 3/4 cups chicken stock
• 3/4 cup heavy cream
• 1/2 teaspoon kosher salt, plus more for seasoning
• 2 tablespoons chopped chives
• 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Direction

In a pot, heat the olive oil. Add the garlic, scallions, leeks, and shallot and cook over moderate heat, stirring occasionally, until the leeks are softened, 6 minutes. Add the anchovy, crushed red pepper, spaghetti, stock, cream, and 1/2 teaspoon of salt and bring to a boil. Reduce the heat to low and cook, stirring, until the pasta is tender and a sauce forms, 11 minutes. Stir in the chives and 1/4 cup of cheese; season with salt. Serve the pasta with extra cheese on the side.

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