Linguine Al Caruso
- 12 cup ricotta cheese
- 8 teaspoons butter, unsalted, softened
- 12 cup parmesan cheese, freshly grated
- 14 cup fresh chives, snipped
- 12 lb linguine
- 2 tablespoons vegetable oil
- In each of 4 bowls,combine 2 tablespoons of ricotta, butter and Parmesan, 1 tablespoons chives, salt and pepper, to taste.
- Boil, in salted water, linguine to al dente with oil.
- Drain; divide among the bowls.
- Toss and sprinkle with Parmesan cheese.
ricotta cheese, butter, parmesan cheese, fresh chives, linguine, vegetable oil
Taken from www.food.com/recipe/linguine-al-caruso-207423 (may not work)