Ingredients

1/4 teaspoon garlic, minced (add to more to your liking)

2 tablespoons butter

1/2 cup half-and-half cream

1 1/2 teaspoons fresh parsley, minced & divided

1 teaspoon cornstarch

1 teaspoon cold water

1/4 cup parmesan cheese, grated

2 cups linguine, cooked

salt and pepper

Preparation

  1. In large saucepan, saute garlic in butter. Stir in the cream and 1 teaspoon parsley. Combine cornstarch and water until smooth; stir into cream mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Remove from the heat; stir in parmesan cheese until melted. Toss with linguine; sprinkle with salt, pepper and remaining parsley.