Linguine Marvini

• 3 tablespoons olive oil
• 20 cloves garlic, peeled and thinly sliced
• 1/2 cup butter, cut in small pieces
• 1 tablespoon fresh lemon juice
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 6 tablespoons freshly grated Parmesan
• Several sprigs fresh basil (about 14 leaves)
• 1 pound thin linguine

1. In a large pot, bring 6 quarts of water to a boil. Meanwhile, heat the oil in a large saucepan over medium heat. Add the garlic and saute until golden brown, about 2 minutes. Reduce heat to low and stir in the butter, lemon juice, salt, pepper, and 3 tablespoons of the Parmesan. Remove from heat. Add all but one sprig of the basil. Cover and let stand. Meanwhile, cook the linguine according to the package directions. Toss the warm linguine with the Marvini sauce. Sprinkle with the remaining Parmesan and garnish with the basil.

olive oil, garlic, butter, lemon juice, kosher salt, freshly ground black pepper, fresh basil, thin linguine

Taken from www.myrecipes.com/recipe/linguine-marvini (may not work)