Linguine with Garlic Chive and Rosemary Oil

Created by Rori Trovato
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
Directions
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.
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.