Linguine with Brown-Butter Sauce
- ¼ cup freshly grated Parmesan
- 6 tablespoons unsalted butter
- ¼ cup fresh parsley leaves
- ½ cup plain yogurt
- 1 pound dried linguine
- ½ teaspoon dried orégano
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...