Parmesan & Garlic Linguine
yield: 2 entrees or 4 sides
Ingredients:
1/2 pound linguine pasta
2 tablespoons salted butter
1/4 cup heavy cream
1/2 clove garlic, finely minced {I used a microplane}
lots of salt & pepper, to taste
1/2 cup reserved cooking liquid from pasta
3/4 cup freshly grated parmigianno reggiano {use the real stuff!}
fresh parsley, for garnish {optional}
Directions:
Bring large pot of water up to boil. Sprinkle in a generous amount of salt and stir in pasta. Cook linguine until al dente and drain, reserving 1/2 cup cooking liquid. Place linguine back into hot pot and stir in butter, cream, garlic, salt, pepper and cheese until butter and cheese start to melt and create a sauce. Pour in some pasta water to get the sauce to the consistency you want. {I only used about 3 tablespoons.} Taste and adjust seasonings accordingly. Pour onto serving platter and top with fresh parsley and more grated cheese.
Recipe Notes:
-I used a microplane for grating the garlic and the parmesan cheese right into the pot. If you are using pre-grated store bought parmesan cheese, I’d recommend using about 1/2 cup.
-This recipe only gives only a hint of garlic. Adjust the garlic level to how you like!