| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
February 19 |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried linguine |
| 3/4 |
|
Stick unsalted butter, 6 |
|
|
tablespoons |
| 1/4 |
c |
Minced fresh parsley leaves |
| 1/4 |
c |
Freshly grated Parmesan |
| 1/2 |
t |
Dried oregano, crumbled |
| 1/2 |
c |
Plain yogurt at room |
|
|
temperature |
INSTRUCTIONS
In a kettle of boiling salted water boil the linguine until it is al
dente, reserve 1/2 cup of the cooking water, and drain the linguine
well. While the linguine is cooking, in a heavy skillet cook the
butter over moderate heat, swirling the skillet occasionally, until it
is nut-brown in color. In a large bowl whisk together the butter, the
parsley, the Parmesan, and the oregano until the mixture is combined
well and whisk in the yogurt and salt and pepper to taste. Add the
linguine, toss the mixture well, and add enough of the reserved
cooking water to thin the sauce to the desired consistency. Serves 4
to 6. Gourmet February 1993 Converted by MC_Buster. Converted by
MM_Buster v2.0l.
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