Emeril's Day Off Linguine

Recipe Ingredients

2 teaspoons	10ml	Salt
1 lb	454g / 16oz	Linguine
6 tablespoons	90ml	Good-quality extra-virgin olive oil
1 cup	237ml	Good-quality freshly-grated Parmesan
		Salt - to taste
		Freshly-ground black pepper - to taste
		Chopped fresh parsley leaves, chives or
		Thyme leaves - for garnish

Recipe Instructions

Bring 1 gallon of water and salt to boil in a large pot over high heat. Add the linguine and cook, stirring occasionally to separate the noodles, until al dente, 4 to 5 minutes for fresh, or about 10 minutes for dried. Drain the pasta and reserve 3 tablespoons of the cooking water.

Place the pasta in a large warm serving bowl and toss with the olive oil, 1/2 the parmesan and salt and freshly ground pepper, to taste. If pasta is too dry add some of reserved cooking water. Garnish with chopped parsley, chives or thyme and serve with remaining Parmesan.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2D14) - from the TV FOOD NETWORK

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