6 oz. @BarillaUS linguine
1 tbs. extra-virgin olive oil
1 shallot, sliced
½ tbs. black peppercorn, whole
2 bay leaves
6 star anise
½ bottle Chianti wine, preferably not too aged
1 cup chicken broth
2 tbs. cold butter
4 slices of bacon
½ cup Parmigiano cheese, shredded
2 tbs. chives, sliced
In a sauce pot, sauté shallot with black peppercorn and olive oil for three minutes. Stir in red wine and bay leaves, bring to a boil and reduce to half.
Stir in broth and anise stars, bring back to boil and reduce to half once again, season very lightly with salt and strain. Reserve anise stars for garnishing the dish later, and place liquid in a skillet.
Meanwhile bring a pot of salted water to a boil; cook linguine 3 minutes less than time indicated in the directions. In a separate dry skillet sauté bacon until crispy, drain and set aside.
Drain pasta, reserving 1 cup of pasta water, place linguine in the skilled with the boiling wine reduction and finish over high heat until fully cooked. If needed, add some reserved pasta water.
Turn heat off and finish with butter. Plate and garnish with crispy bacon, shredded Parmigiano, anise stars and chopped chives. #pasta #reedwine #valentinesday #italianfood