Linguine With Brown Butter, Sage And Poor Man'S Parmesan

• 1 pound linguine
• 1 stick, unsalted butter
• 20 fresh sage leaves
• 3 garlic cloves, sliced thinly
• 1/2 cup dried bread crumbs
• 1/4 cup sliced almonds
• salt and pepper

1. Melt 1 1/2 tablespoons of the butter in a saute pan placed over medium heat. Add the bread crumbs and almonds. Season them with salt and pepper. Saute and stir them until they begin to toast and turn golden brown. Remove them from the pan.
2. Bring a large pot of heavily salted water, should taste like sea water, to a boil. Drop in the linguine noodles and cook them for 11 minutes or as directed on the package.
3. Place a large 12 or 14 inch saute pan over medium high heat and add the rest of the butter. Add the sage and let the butter bubble and crackle until it starts to get brown bits. Add the garlic.
4. Once the garlic is fragrant add 1/2 cup of pasta water to the butter sage sauce to stop the garlic from over cooking and let it simmer. Once the noodles are al dente us a spider to scoop the pasta from the water and put it directly into the pan.
5. Toss and mix the pasta with the sage butter. Taste for seasoning, correct it if necessary and plate it up. Top it with the bread crumb mixture serve.

linguine, butter, sage, garlic, bread crumbs, almonds, salt

Taken from food52.com/recipes/11948-linguine-with-brown-butter-sage-and-poor-man-s-parmesan (may not work)