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Linguine with Garlic Cream Sauce

Source of Recipe


Cook's Illustrated, September 1993






List of Ingredients



• 1 cup milk
  
• 1/2 cup heavy cream
  
• 1/4 tsp red pepper flakes (or to taste)
  
• 1-1/2 tsp fresh oregano, minced (or 1/2 tsp dried oregano)
  
• 1/4 cup roasted garlic purée
  
• 1/4 cup grated Parmesan cheese
  
• Ground black pepper and salt
  
• 1 pound linguine
  






Instructions



1. Bring 4 quarts of water to boil in a large soup kettle.
   
   
2. Bring milk, cream, red pepper and oregano to boil in a medium saucepan; simmer, whisking constantly, until milk mixture reduces by half. Lower heat; whisk in garlic purée until sauce emulsifies slightly, 2 to 3 minutes. Whisk in Parmesan cheese and salt and pepper to taste; cover and keep warm.
   
   
3. Meanwhile, add 1 tablespoon salt and the linguine to the boiling water; boil until linguine is just tender, 7 to 9 minutes. Drain pasta, reserving some of the cooking water. Toss linguine with sauce. If the sauce is too thick to coat pasta evenly, add the cooking water 1 tablespoon at a time. Serve with additional finely grated Parmesan and ground black pepper.
   
   Serves 4 to 6