Most of the time, when cooking up something Italian that doesn’t already include a serving of pasta, this is my “go to” recipe. It is so simple and so tasty. This simple dish can be served as the Primo Piatto (pasta course) in a multi-course Italian Themed Supper. Better still, add some sautéed shrimp or pan-seared Scallops for a rockin’ seafood pasta. It is that versatile. At its most basic form, this pasta is great along side some Italian classics such as Chicken Marsala.
Simple Linguine with Garlic Butter
1/2 lb Linguine, cooked
2 Tablespoons Butter
4 Cloves Garlic, chopped
1/2 Teaspoon Dried Oregano
Bring a pot of well salted water to a boil.
Cook linguine until done al dente – cooked but firm to the bite, about 10 minutes.
While pasta is cooking, heat a small sauté pan, add butter, garlic and oregano. Sauté until the butter is melted. DO NOT let the garlic brown.
Drain pasta, place in a warm serving bowl. Pour butter mixture over pasta, toss to coat evenly.
Serve and enjoy.