Linguine In A Cream Sauce

• 10 cups water
• Salt to taste if desired
• 1/2 pound fresh or dried linguine
• 2 tablespoons butter
• 6 tablespoons cream sauce prepared in the accompanying hali but fillets with leeks

1. The cooking time will vary depending on whether you use fresh or dried linguine.
2. Bring the water to a boil and add salt.
3. Add the linguine and cook until tender.
4. Fresh linguine should require about 1 to 1 1/2 minutes.
5. Dried linguine will require about 7 to 9 minutes.
6. Drain.
7. Add the butter and cream sauce to the linguine and toss.

water, salt, linguine, butter, cream sauce

Taken from cooking.nytimes.com/recipes/2043 (may not work)