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Ingredients
- 1 lb dry linguine
- 3/4 stk unsalted butter (6 Tbsp.)
- 1/4 c. chopped fresh parsley leaves
- 1/4 c. freshly grated Parmesan
- 1/2 tsp dry oregano crumbled
- 1/2 c. plain yogurt at room temperature
Directions
- In a kettle of boiling salted water boil the linguine till it is al dente, reserve 1/2 c. 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, till it is nut-brown in
- color. In a large bowl whisk together the butter, the parsley, the Parmesan, and the oregano till the mix is combined well and whisk in the yogurt and salt and pepper to taste. Add in the linguine, toss the mix well, and add in sufficient of the reserved cooking water to thin the sauce to the desired consistency.
- Serves 4 to 6.
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