8 oz. linguine
4 tbsp. butter
1 clove garlic
Freshly green pepper & salt
Up to 1 c. heavy cream
6 oz. freshly grated Parmesan

Cook linguine. Meanwhile, melt butter in saucepan and add garlic. Cook until garlic begins to color then remove clove and discard. Add drained noodles and stir to coat. Season with freshly ground pepper. Add 1/2 cup heavy cream and cook over medium high heat to reduce fairly thick sauce. Add remaining cream and boil to reduce and thicken. Remove from heat and stir in cheese. Serves 4.