Burt Blank
Legendary Member
I prefer linguine for this. Heat quality butter and Olive oil( ratio 2/1 ) in a pan with a pinch of chili flakes. Transfer the cooked linguine from the water into the butter and oil quickly using tongs. If you want to use a colander retain a few table spoon of the liquid and add to the oil and butter before the pasta. Flip a few times. Plate, decorate with a nut of butter. Serve with grated cheese. I like for this aged Paski Sir, the 12 month old raw milk variety . Extremely simple but incredibly delicious, it is the meal I will break my low carb diet with.
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