Rachael Ray calls this "That's Shallota Flavor Spaghetti." I think that's hokey. In fact, the name turned me off from making it for a while, so I decided to give it a new name. I really enjoyed this and would recommend it. Don't let the 10 shallots scare you away- they mellow as you saute them. I hope you enjoy it. I made a couple changes and have noted them below in italics.
Spaghetti with Shallots & Garlic
Recipe from FoodNetwork
Cook Time - about 25 min
2 TBSP extra-virgin olive oil
2 TBSP butter
2 cloves garlic, finely chopped (I used 4 cloves)
10 shallots, halved then thinly sliced
1 cup chicken stock
Salt and black pepper
1 lb whole-wheat spaghetti (I used Ronzoni Smart Taste)
A generous handful flat-leaf parsley, chopped
1 cup grated Parmigiano-Reggiano cheese
Heat the extra-virgin olive oil with the butter over medium-low heat in a skillet with high sides. Add garlic and shallots and season with salt and pepper then cook gently until caramelized about 20 minutes, stirring occasionally. This took me only about 10 or 15 minutes
Meanwhile heat a large pot of water to boil for pasta, salt the water very liberally then add spaghetti and bring to a rolling boil. Cook to al dente. Add 2 ladles of starchy cooking water, about 1 cup, to the shallots and stir (I used chicken stock instead of starchy water). Drain pasta and add to shallots. Add the parsley and cheese and more black pepper, to taste. Toss 1 to 2 minutes for liquid to absorb and serve.