| 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 |
ts |
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
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