Linguine and Garlic Oil

1 pound linguine pasta
Sauce
1/3 cup extra virgin olive oil
3 large cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 cup finely chopped Italian parsley
1 1/2 tablespoons butter, softened
1 tsp finely grated lemon zest

Cook pasta in a pot of lightly salted boiling water as package directs.

Heat next 4 ingredients in a covered pan over low heat until garlic is soft. Remove 3/4 cup pasta cooking water. Drain pasta, transfer to serving bowl. Toss with oil mixture, the water and remaining ingredients.

Makes 6 Servings.


Gotham Steel Pasta Pot with Patented Built in Strainer with Twist N’ Lock Handles, Nonstick Ti-Cerama Copper Coating by Chef Daniel Green, 5 Quart

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