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Categories:
noodles butter shallots garlic white wine heavy cream kosher salt tomatoes zucchini green onions fresh basil
Viewed: 50 - Published at: a year agoIngredients
- 1 pound Dry Spaghetti Noodles
- 1/4 cups Clarified Butter
- 2 whole Shallots, Minced
- 3 cloves Garlic, Minced
- 1/2 cups White Wine
- 2 cups Heavy Cream
- 1 cup Grated Parmigiano Reggiano
- Kosher Salt And Freshly Ground Black Pepper, To Taste
- 2 whole Tomatoes, Diced
- 1 whole Zucchini, Diced
- 2 whole Green Onions, diced
- 1/4 cups Fresh Basil, Chiffonade
Method
- 1.
- Bring a large pot of salted water to boil.
- Once boiling, add spaghetti noodles.
- Cook till al dente; drain.
- 2.
- In a large skillet, heat the clarified butter over medium heat.
- Add the shallots and saute until just starting to soften, then add the garlic.
- 3.
- Once the garlic is soft and aromatic, add the wine and allow to simmer for a couple minutes until reduced by half.
- 4.
- Once the wine has reduced down, add the cream and allow that to simmer until thickened, about 10-15 minutes.
- 5.
- Add the parmigiano, salt and pepper and stir until melted.
- Then add the tomatoes, zucchini and green onions.
- Cook until the zucchini starts to soften just a little.
- 6.
- To serve, pasta and sauce on a plate and top with basil.
