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Linguine with Braised Garlic and Balsamic Vinegar

  • 3 tablespoons unsalted butter or extra-virgin olive oil
  • 8 large garlic cloves, diced
  • 1 pound dried linguine
  • 3 tablespoons extra virgin olive oil or unsalted butter
  • salt and black pepper, to taste
  • 1 1/2 cup freshly grated Parmigiano-reggiano
  • 10 teaspoons balsamic vinegar

In large heavy skillet, heat 3 tablespoons oil or butter over medium-lowheat. Add diced garlic and lower heat to lowest possible setting. Cook covered, 5 minutes. Uncover and continue cooking over low heat 8 minutes, until garlic is barely colored to pale blond and tender. Stir frequently to prevent garlic from browning. Cook pasta in 6 quarts salted water until al dente. Spoon about 3 tablespoons of pasta cooking water into garlic just before draining pasta. Remove garlic from heat and add hot, drained pasta to pan. Add additional 3 tablespoons butter or olive oil and toss well. Season with salt and pepper and toss with cheese. Turn pasta into warm serving bowls, and sprinkle each serving with teaspoon of balsamic vinegar. Makes 6-8 first course servings, or 4-6 main dish servings.

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