It's a visual extravaganza: a shapely mix of long-haired pasta and strips of sautéed herbs, inspired by a traditional Italian meal.
Servings: Makes 4 servings
Ingredients 1 pound linguine2 tablespoons extra-virgin olive oil1 bunch garlic chives (both white and green parts), sliced2 tablespoons chopped fresh rosemary2 tablespoons unsalted butter1/3 cup grated Parmesan cheese , plus extra for the tableSalt and freshly ground pepper
In a large pot of salted water, cook linguine according to package directions. Drain well, reserving 1/2 cup pasta water.
Meanwhile, in a large sauté pan over medium flame, heat olive oil. Add garlic chives and rosemary; cook 2 minutes. Turn heat off and add cooked linguine, half of the reserved pasta water, butter, and cheese. Mix well. If too dry, add remaining pasta water. Taste sauce and season with salt and pepper if needed.