Spaghetti with 3 Alliums

Ingredients (serves 5)

  • 120ml extra virgin olive oil
  • 4tbsp thinly sliced shallots
  • 250g red onions, thinly sliced
  • 350g leeks, washed and dark green tops removed, cut into thin 5cm strips
  • salt and pepper
  • 60 ml dry white wine
  • 2 tbsp finely chopped flat-leaf parsley
  • 6 tbsp grated parmigiano-reggiano cheese (or substitute)
  • 500g dried spaghetti

1. Cook shallots in the oil over a medium heat until lightly coloured

2. Sitr in onions, leeks, seasoning, 60ml water and cover and simmer for 20-30 mins until all has cooked down and become very tender.

3. Cook the pasta according to the packet instructions

4. Uncover the pan and raise the heat to medium-high. Cook until the liquid has evaporated and the alliums start to turn a rich golden colour

5.  Add wine and parsley to the sauce and cook until almost completely dry again. Set aside.

6. Drain the pasta and toss with the sauce, adding the grated cheese. Taste for seasoning and serve immediately.

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