Place a large pot of water over high heat to boil. Season the boiling water with some salt, drop the pasta and cook to al dente according to package directions. Just before draining the pasta, reserve a large mugful of starchy cooking water. Drain the pasta well and reserve.
While the pasta is cooking, place a large skillet over medium heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the shallots and garlic to the pan, and sauté gently until tender, 3-4 minutes.