| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Pasta, Restaurant | 2 | Servings |
INGREDIENTS
| 10 | oz | Linguini, a quality one |
| Oil | ||
| 20 | Whole garlic cloves, peeled and trimmed | |
| 1/2 | c | Chopped parsley |
| 2 | Pinches kosher salt | |
| 2 | Pinches fresh ground black pepper | |
| 2 | oz | White wine |
| 1 | tb | Fresh lemon juice |
| 2 | oz | Sweet butter |
| Asiago or any other good dry cheese(s) |
INSTRUCTIONS
Cook, drain, rinse and chill pasta. Oil when cool. Refrigerate and cover what you don't use. You can bag and use for several more days. Oil garlic. Cover and oven roast at 425 until tender, about 30 minutes. Try 10 minutes in the microwave. Cool and reserve. Heat medium fry pan. Brown garlic. Add parsley, salt and pepper. Saute 30 seconds. Add wine and lemon juice. Bring back to heat. Dip al dente pasta in hot water for 1 minute. Drain and put in pasta bowl. Add butter to garlic pan. Add a touch more wine if it has cooked away. Swirl butter et al around quickly. Add to cooked pasta. Toss and top with cheese(s). Best served with toasted Italian bread. Source: Dining Ethnic Around Puget Sound by Steve & Mary Taylor, 1993; Poverty Bay Publishing Co, Federal Way, Washington. ISBN# 0-936528-02-8 Typos by Brenda Adams <adamsfmle@sprintmail.com>; mc 6/7/97 Recipe by: Cafe Tosca - Vashon Island, Washington Posted to MC-Recipe Digest V1 #637 by Badams <adamsfmle@sprintmail.com> on Jun 07, 1997
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