Ingredients:
1 tablespoon extra-virgin olive oil
5 garlic cloves, minced
3 scallions, thinly sliced
2 leeks, white and green parts only, trimmed and thinly sliced
1 medium shallot, chopped
1 anchovy, drained
Pinch of crushed red pepper
1 pound spaghetti, noodles broken in half
3 ¾ cups chicken stock (we used broth and it was delicious)
¾ cup heavy cream
½ teaspoon kosher salt, plus more for seasoning
2 tablespoons chives, chopped
¼ cup grated parmesan
Directions:
1. In a pot, heat the olive oil.
2. Add the garlic, scallions, leeks and shallot and cook over moderate heat, stirring occasionally, until the leeks are softened, 6 minutes.
3. Add the anchovy, crushed red pepper, spaghetti, stock, cream and the 1/2 teaspoon of salt and bring to a boil.
4. Reduce the heat to low and cook, stirring, until the pasta is tender and a sauce forms, 11 minutes.
5. Stir in the chives and 1/4 cup of cheese; season with salt.
6. Serve the pasta with extra cheese on the side.