INGREDIENTS
1
Anchovy, fillet
2 tbsp
Chives
5
Garlic cloves
2
Leeks
3
Scallions
1
Shallot, medium
3 3/4 cups
Chicken stock
1 lb
Spaghetti, noodles broken in, half
1/2 tsp
Kosher salt
1 pinch
Red pepper
1 tbsp
Olive oil, extra-virgin
3/4 cup
Heavy cream
1/4 cup
Parmigiano-reggiano cheese