Ingredients
Serves: 4-6
Total Time: 30 mins
101/2 ounces (300g) dry spaghetti (or other long pasta shapes)
1 cup (100g) crusty bread, torn into small pieces
3 tablespoons olive oil, divided
2 cups (40g) fresh herbs (I used a mix of parsley, chervil and tarragon), loosely packed
2 shallots, chopped
4-8 garlic cloves, finely minced on a microplane
1/2 teaspoon chili flakes
1 cup (230ml) white wine
1 bayleaf
11/2 - 2 cups (350-470ml) chicken stock
1/2 - 3/4 cup (120-180ml) heavy cream
2 tablespoons butter
Salt & pepper, to taste
Finely grated lemon zest, extra chili flakes, parmesan cheese and watercress, to serve
Preparation
