That's Shallota Flavor Spaghetti

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 2 cloves garlic, finely chopped
• 10 shallots, halved then thinly sliced
• Salt and black pepper
• 1 pound whole-wheat spaghetti
• A generous handful flat-leaf parsley, chopped
• 1 cup grated Parmigiano-Reggiano

1. Made with 10 shallots per pound of whole wheat spaghetti, you cannot believe the flavor of this pasta dish.
2. It's like a bowl of French Onion Soup, hold the broth.
3. It's a knockout.
4. Heat the extra-virgin olive oil with the butter over medium-low heat in a skillet with high sides.
5. Add garlic and shallots and season with salt and pepper then cook gently until caramelized about 20 minutes, stirring occasionally.
6. 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.
7. Cook to al dente.
8. Add 2 ladles of starchy cooking water, about 1 cup, to the shallots and stir.
9. Drain pasta and add to shallots.
10. Add the parsley and cheese and more black pepper, to taste.
11. Toss 1 to 2 minutes for liquid to absorb and serve.
12. WOW!
13. Talk about yum-o!

extravirgin olive oil, butter, garlic, shallots, salt, generous handful

Taken from www.foodnetwork.com/recipes/thats-shallota-flavor-spaghetti-recipe.html (may not work)