Ingredients
1/4 teaspoon minced garlic2 tablespoons butter1/2 cup half-and-half cream1-1/2 teaspoons minced fresh parsley, divided1 teaspoon cornstarch1 teaspoon cold water1/4 cup grated Parmesan cheese2 cups cooked linguineSalt and pepper to taste
Preparation
In a 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.
Remove from the heat; stir in Parmesan cheese until melted. Toss with linguine; sprinkle with salt, pepper and remaining parsley.
