Linguine with Garlic Butter and Parsley

Bowl food is a particular passion of mine, and indeed most of my families. There is little better than curling up on the sofa or in bed with a steaming bowl of nourishment. The following recipe I first tried after a night out, and indeed it is perfect for curling up with in bed, still slightly inebriated.

This Nigella recipe is perfect should you find yourself going home alone at the end of a night out! This is truly comfort food at its best.

Start by putting your linguine to cook, then you can get on with making the sauce.

For the sauce start by peeling and crushing about 4 cloves of garlic. Of course you could use more or less as you prefer. Put the garlic in a cold saucepan with 50 grams of butter, and heat gently, making sure not to brown the butter or burn the garlic.

When the pasta is cooked retain a cup of the pasta cooking water, and drain the linguine. Tip the drained pasta back into the pan with the garlic and the butter, and add the starchy water, whisking it together to create a velvety sauce.

Next finely chop some fresh parsley, about a cupful, and add it to the pasta, stirring to combine, finally season to taste with salt and pepper, and serve, perhaps with a side of netflix.

ingredients

150g linguine
50g butter
4 cloves garlic
salt and pepper
1 cup of finely chopped parsley