Food Network: Emeril's Day Off Linguine

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Emeril's Day Off Linguine
Recipe courtesy Emeril Lagasse, 2003

Ingredients
2 teaspoons salt
1 pound linguine
6 tablespoons good quality extra-virgin olive oil
1 cup good quality freshly grated Parmesan
Salt and freshly ground black pepper
Chopped fresh parsley leaves, chives or thyme leaves, for garnish

Instructions
Bring 1 gallon of water and salt to boil in a large
pot over high heat. Add the linguine and cook, stirring occasionally to separate
the noodles, until al dente, 4 to 5 minutes for fresh, or about 10 minutes for

dried. Drain the pasta and reserve 3 tablespoons of the cooking water. Place the
pasta in a large warm serving bowl and toss with the olive oil, 1/2 the parmesan
and salt and freshly ground pepper, to taste. If pasta is too dry add some of
reserved cooking water. Garnish with chopped parsley, chives or thyme and serve
with remaining Parmesan.