Shallot Spaghetti
Boil 1 lb of thick spaghetti in salted water until a little harder than al dente. (I subtract one or two minutes from the package directions.)
While that’s cooking, put 1/4 cup olive oil in a skillet with a generous helping of minced garlic, a pinch of paprika, and a pinch of coarse salt.
Heat medium-low until the garlic is golden, then add a ladle-full of pasta water and a bit less than a quarter cup of fried shallots. (You’ll find them in clear jars in Asian grocery stores, they’re delicious.) It should stop sizzling when you add the water. Turn off the heat and wait for the pasta to cook.
Once the pasta is ready, transfer it into the skillet, add a splash more olive oil and another handful of fried shallots, and cook on high heat, tossing the pasta constantly (tongs are helpful) until the sauce is emulsified and covers the pasta completely.
Add in two pinches of chopped parsley (and a couple more shallots if you want some crunch), toss one more time to mix it in, and serve. Top it with a pinch of salt and a little bit of chili crisp (you’ll also find this at the Asian grocery stores) to taste.