Linguine with garlic, shallots and parm

Linguine with garlic, Shallots and Parmigiano-Reggiano
Serves 4

Ingredients:

  • 1 pound linguine
  • 3 tablespoons olive oil
  • 4 shallots, finely chopped
  • 4 garlic cloves , minced
  • 7 anchovy fillets, minced
  • ¼ cup white wine
  • ¼ cup reduced-sodium chicken stock
  • 2 tablespoon butter
  • ¼ teaspoon salt
  • Coarsely ground black pepper
  • Grated rind of 1 lemon
  • 2 hard-cooked eggs, grated on large hole of box grater
  • 1/4 cup flat-leaf parsley, chopped
  • 1/4 cup finely grated Parmigiano Reggiano cheese
Directions:
  1. Cook pasta until al dente.

  2. Heat oil in a large sauté pan over medium-high heat. Add shallots, garlic and anchovies; cook about 2 minutes.

  3. Add wine and chicken broth and cook to reduce about 4 minutes. Add cooked pasta, butter, salt, pepper and lemon rind and toss well. Place pasta on plates and sprinkle with grated egg, parsley and cheese.
Per serving: 570 calories, 23g fat, 130mg chol., 20g protein, 71g carbs., 3g fiber, 350mg sodium.

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Complimentary Cocktail

Ingredients:
  • 18th Hair of the dog
  • 1 oz Dutch Caramel
  • 1 oz Double Espresso vodka
  • ½ oz Irish Cream
Directions:
  1. Shake ingredients and Fill with stout ale
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About Jon Ashton:

Jon Ashton began his story in the cold, gray port city of Liverpool, which earned its spot on the world map thanks to the Beatles. As a young lad, he learned about the joy of cooking through his grandmother's warm, cottage kitchen.

Creating recipes with Granny Ashton opened the door to home economic classes at school where Jon became further intrigued by the art. Although schoolmates bullied him for being one of the few boys in class, he persisted and quickly realized cooking was his passion.

In 1994 Jon graduated from St. Helens College in Great Britain and worked in several noted restaurants including the Derby Lodge Hotel's French restaurant and as Sous Chef at The Kirkfield Hotel's restaurant.

Jon's success and flair in the kitchen soon gave way to appearances on British cooking shows including the nationally syndicated "TV Dinners" where audiences fell in love with his wit, charisma and genuine love of food. Soon, America discovered him and Jon was featured in publications from New York to California.

America was calling and Jon knew he had to answer. So, with $2,000 in his pocket he left everything he knew and traveled to America, eventually landing in Florida.

Jon quickly began producing and starring in his own local access TV show, which aired in Disney's town of Celebration. Soon after, Jon took a position as the regular mid-day chef at Orlando's FOX affiliate station and found himself appearing on "The Tonight Show with Jay Leno" a short year later. His telegenic persona earns regular appearances on the "TODAY Show".

He is currently the food correspondent of the nationally syndicated Morning Show "The Daily Buzz", seen in over 160 stations. He is also the in-house Chef for Relish Magazine, with over 15 million readers. Jon can be seen on ABC, NBC, CBS and FOX affiliates across the nation as he travels doing media tours and presentations.

No matter what Jon does he remembers his grandmother's wise words; to share with others. Jon loves working with kids and is committed to improving the eating choices of young people in America.

As an obese child himself, he fully understands the struggles and challenges of being overweight. In 2007 alone, Jon had the opportunity to impact the lives of 50,000 children across the nation. It's his way of thanking America for opening their doors to him.

Jon has had the honor of working with many A-list celebrities and culinary icons including, Vince Vaughn, Seth Green, Andy Garcia, Rachael Ray, Paula Deen, Emeril Lagasse, Martha Stewart and Giada De Laurentis, to name a handful.

For more information, visit www.jonashton.com

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