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Linguine With Braised Garlic And Balsamic Vinegar

3 tablespoons unsalted butter or extra-virgin olive oil
8 large garlic cloves, diced
1 pound dried linguine
3 tablespoons extra virgin olive oil or unsalted butter
salt and black pepper, to taste
1 1/2 cups freshly grated Parmigiano-reggiano
10 teaspoons balsamic vinegar

In large heavy skillet, heat 3 tablespoons oil or butter over
medium-lowheat. Add diced garlic and lower heat to lowest possible
setting. Cook covered, 5 minutes. Uncover and continue cooking
over low heat 8 minutes, until garlic is barely colored to pale
blond and tender. Stir frequently to prevent garlic from browning.

Cook pasta in 6 quarts salted water until al dente. Spoon about 3
tablespoons of pasta cooking water into garlic just before draining
pasta. Remove garlic from heat and add hot, drained pasta to pan.
Add additional 3 tablespoons butter or olive oil and toss well.
Season with salt and pepper and toss with cheese.

Turn pasta into warm serving bowls, and sprinkle each serving with
teaspoon of balsamic vinegar. Makes 6-8 first course servings, or
4-6 main dish servings.

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