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Linguine with Ricotta

1/4 cup butter - (1/2 stick)
1 large garlic clove -- minced
3/4 pound ricotta cheese
2 tablespoons whipping cream
2 tablespoons chopped fresh Italian parsley
Salt -- to taste
Freshly-ground black pepper -- to taste
9 ounces linguine


Melt butter in heavy small saucepan over medium heat. Add garlic and saute 2 minutes. Combine ricotta, cream, parsley and butter mixture in large bowl. Season to taste with salt and pepper.


Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Toss with ricotta mixture. Serve immediately.


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