This linguine recipe from a lovely blog, Olive and Artisan is a rich dish and flavored with a medley of fresh herbs and butter. I made a few adjustments to the recipe as it called for 2 whole sticks of butter in the sauce for a pound of pasta. I reduced the butter by one stick and supplemented with 1/2 cup of chicken stock. I also included extra sun-dried tomatoes, and several cloves of fresh minced garlic in the sauce. In addition, I substituted some dried oregano for the fresh. Don’t skimp on the fresh herbs, however, they definitely make this dish and be sure to get a mild and creamy goat cheese. Serve with some chicken and salad and you have a wonderful meal.
Click here for the original recipe from Olive and Artisan.