Green Noodles with Garlic

• 1/2 pound dried spinach linguine
• 2 or 3 garlic cloves
• 3 tablespoons olive oil
• 1/2 cup fresh cilantro sprigs
• 1/3 cup freshly grated Parmesan (about 1 ounce)

1. Bring a kettle three fourths full with salted water to a boil and cook linguine until al dente.
2. While pasta is cooking, force garlic through a garlic press into a 10- to 12-inch skillet and add oil.
3. Cook garlic over moderately low heat, stirring, until fragrant, 1 to 2 minutes.
4. Chop cilantro sprigs.
5. Ladle out and reserve about 1/4 cup pasta cooking water.
6. Drain linguine in a colander and add to garlic mixture.
7. Cook mixture over moderate heat, tossing pasta until coated well with oil and garlic, about 1 minute (if pasta appears dry, add reserved pasta cooking water, 1 tablespoon at a time).
8. Add Parmesan and toss linguine until cheese begins to melt.
9. Remove skillet from heat and toss linguine with cilantro and salt and pepper to taste.

linguine, garlic, olive oil, fresh cilantro sprigs, parmesan

Taken from www.epicurious.com/recipes/food/views/green-noodles-with-garlic-100853 (may not work)