Linguine with Brown-Butter Sauce


  • 1 pound dried linguine
  • ½ cup plain yogurt
  • ¼ cup fresh parsley leaves
  • ¼ cup freshly grated Parmesan
  • ½ teaspoon dried orégano
  • 6 tablespoons unsalted butter

In a kettle of boiling salted water boil the linguine until it is al dente, reserve 1/2 cup of the cooking water, and drain the linguine well. While the linguine is cooking, in a heavy skillet cook the butter over moderate heat, swirling the skillet occasionally, until it is nut-brown in color. I...

View full recipe at Epicurious


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