Six-Herb Linguine

• salt
• Pepper
• 2 tsp. Extra virgin olive oil
• 2 medium shallots
• 2 clove garlic
• 8 fresh sage leaves
• 1 tbsp. fresh oregano leaves
• 1 tsp. fresh rosemary
• 1/2 c. lower-sodium chicken broth
• 1/2 c. dry white wine
• 12 oz. linguine
• 1/2 c. packed fresh basil leaves
• 1/4 c. loosely packed fresh flat-leaf parsley leaves
• 1/4 c. snipped fresh chives
• 2 oz. Parmesan cheese

1. Heat covered 6-quart pot of water to boiling on high.
2. Add 1 teaspoon salt.
3. Meanwhile, in 10-inch skillet, heat oil on medium.
4. Add shallots; cook 2 minutes, stirring frequently.
5. Add garlic, sage, oregano, rosemary, and 1/4 teaspoon each salt and freshly ground black pepper.
6. Cook 1 minute, stirring.
7. Add broth and wine.
8. Heat to boiling on high.
9. Reduce heat to medium; cook 5 minutes or until reduced by half, stirring.
10. Remove from heat.
11. While sauce cooks, add pasta to boiling water; cook as label directs.
12. Finely chop basil and parsley; set aside.
13. Reserve 1/4 cup pasta cooking water.
14. Drain pasta and return to saucepot.
15. Stir in wine mixture along with chives, basil, parsley, and reserved pasta water.
16. Toss until well combined.
17. Divide pasta among 4 serving plates; top with Parmesan.
18. Garnish with parsley sprigs.

salt, pepper, extra virgin olive oil, shallots, clove garlic, sage, fresh oregano, fresh rosemary, lower, white wine, linguine, basil, parsley, fresh chives, parmesan cheese

Taken from www.delish.com/recipefinder/six-herb-linguine-recipe-ghk0511 (may not work)