1/2 lb. linguine
4 tbsp. butter
4-6 scallions, finely chopped
1/4 c. fresh parsley, finely chopped
1-2 garlic cloves, finely minced
1/2 c. dry white wine
1/2 c. freshly grated Parmesan cheese

While the linguine is cooking in a covered pot of salted water, prepare the sauce. Melt butter in a medium skillet and add scallions and garlic. Saute over low heat, just until tender, about 5 minutes. Add the wine and simmer another few minutes.

Cook the linguine just until tender; drain in a colander, not too thoroughly, and transfer to a heated serving dish. Toss with the scallion mixture, Parmesan and parsley. Salt and pepper to taste and serve immediately. If linguine seems too dry, drizzle a little olive oil over it and toss again. Serves 2-4 depending on how much pasta the guests like.