Linguini In A Creamy Artichoke Sauce

• 1 pound linguini
• 4 garlic cloves sliced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon flour
• 1 1/2 cups artichoke hearts chopped
• 1 1/2 cups light cream
• 1 1/2 cups pasta water
• 3 basil big handfuls of, julienned, fancy word for cut into thin strips
• 1/2 cup pecorino romano cheese grated

1. Cook the pasta 2-3 minutes shy of al dente (check the pkg for time), drain and set aside. DON'T FORGET TO RESERVE AT LEAST 1 1/2 CUPS PASTA COOKING LIQUID.
2. In a saute pan, over medium heat, add the butter, olive oil and garlic. Once the garlic is fragrant and slightly softened stir in the flour until smooth. Cook the flour just for a minute.
3. Stir in the light cream and artichoke hearts. Mix until everything is well combined. Allow to simmer just a few minutes. It will be thick at this point but we'll loosen it with the pasta water.
4. Toss in the pasta and pasta water and allow to cook for a couple minutes, until the pasta is al dente. If the pasta seems a bit dry you can add a little bit more cream or pasta water in there.
5. Turn off the heat and stir in the grated cheese and basil. Season with salt and pepper to taste.

linguini, garlic, olive oil, butter, flour, light cream, pasta water, basil, pecorino romano cheese

Taken from www.yummly.com/recipe/Linguini-in-a-Creamy-Artichoke-Sauce-1663203 (may not work)