Recipe & photography by Izzie Cox.
Serves 4
Ingredients
2 tbsp salted butter
1 tbsp extra virgin olive oil
400g echalion shallots, halved and finely sliced
100-200ml white wine
1 tbsp miso paste
400g Northern Pasta Co casarecce
1 tbsp finely chopped parsley
Grated Parmesan to serve (optional)
Method
Heat the butter and olive oil in a large frying pan over a medium low heat. Add the shallots and cook for 25-30 minutes, adding splashes of wine and stirring often, until lightly golden and very soft. Stir through the miso paste.
Meanwhile, put a large pan of salted water on to boil. Add the casarecce and cook until al dente. Drain reserving 150ml pasta water.
Add the casarecce, pasta water and parsley to the pan of shallots and mix well to combine. Serve with a generous grating of Parmesan, if you like.
