Suggested Wine for This Recipe:
Villa Maria Unoaked Chardonnay
California-Style Buttered Pasta
Yield: 3-4 entrée servings or 6-8 as a side dish
1 pound (16 ounces) dried or fresh linguini
2 tablespoons salt
6 tablespoons (3⁄4 stick) California butter
1 cup (4 ounces) freshly grated California Dry Jack or Parmesan cheese
1⁄4 cup toasted bread crumbs
Freshly ground black pepper to taste
- In a large (6-8 quart) pot, bring 4 quarts of water to a boil. Add salt and pasta.
- While pasta is cooking, cut butter into 1-inch pieces and set aside to soften.
- When pasta is cooked to desired doneness, drain in a colander, reserving 1⁄4 cup of the pasta water. Return drained pasta to the cooking pot and add butter, half the grated cheese and half the bread crumbs. Toss, coating well. Add the reserved pasta water to moisten. Season with freshly ground black pepper.
- Transfer to a serving bowl or portion into individual pasta bowls and sprinkle remaining cheese and bread crumbs on top. Serve immediately.
