Recipe - Linguine With Red Pepper Sauce

1 pound Linguine or other pasta
One fourth cup Extravirgin olive oil
1 Garlic clove; minced
4 tablespoon Butter
1 cup Roasted red peppers; cut
into One fourth inch strips
2 tablespoon Chopped fresh basil
One fourth teaspoon Freshly ground pepper
1 teaspoon Chopped fresh parsley

In a large pot of lightly salted boiling water, cook linguine until al
dente. Drain.

In a 1quart microproof baking dish, microcook olive oil and garlic on high
45 seconds, or until garlic releases its fragrance and is tender but not
brown. Stir in butter, peppers, basil and pepper. Cover with wax paper and
cook on high for 1 minute, or until heated through and flavors have
developed.

To serve, toss pasta and sauce, sprinkle with parsley.

Serves 4.

Posted to recipeludigest Volume 01 Number 578 by molony molony@scsn.net
on Jan 22, 1998