Caramelized Shallot Spaghetti (Pasta allo Scalogno)

Peel the shallots and slice them into fine, thin rings. Crush or finely chop the garlic cloves. Finely chop the fresh parsley.

In a deep, heavy-bottomed skillet, heat the extra virgin olive oil and half of the butter over medium heat. Add the sliced shallots and a pinch of fine salt.

Reduce the heat to low and cook the shallots slowly, stirring regularly, for about 12-15 minutes until they turn a gorgeous deep golden brown, soft, and sweetly caramelized.