Parsley Linguini Side Dish

• 1 lb. linguini or fettuccine
• 1/2 tablespoon salt
• 3 tablespoons butter
• 2 tablespoons fresh flat leaf parsley
• Salt and pepper to taste (I use Lawrey's Seasoned Salt if serving without sauce)

Prepare linguini (al dente) as directed on box using salted water. Drain pasta but do not rinse it.

Never rinse pasta unless you are making a cold salad with it. Any kind of warm sauce sticks better when pasta is coated with the starchy pasta water.

While linguini is still hot, toss with the butter and parsley. Salt and pepper to taste. Makes 6 side dish servings.

This simple recipe goes especially well with Chicken Piccata and Dilled Carrots. First, lay down the pasta on a big platter like this one from Novica. Then, place the chicken and carrots on top and sprinkle fresh parsley over all. Beautiful!

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