1 (16-ounce) package linguine
1 tablespoon extra-virgin olive oil
2 tablespoons butter
- Win over USC puts UW’s coaching upgrade (Chris Petersen over Steve Sarkisian) on full display
- Lloyd McClendon will not return as Mariners' manager
- Expect traffic delays when Obama visits Seattle Friday afternoon
- Huskies upset USC 17-12 and beat Steve Sarkisian, their former coach
- Obama visits Seattle for fundraisers; traffic not as bad as expected
Most Read Stories
3 to 4 garlic cloves, thinly sliced or minced
Coarse salt to taste
Crushed hot red pepper flakes to taste
½ cup freshly grated Parmesan cheese, plus more for topping
¼ cup minced fresh parsley leaves (optional)
1 tablespoon minced fresh oregano or sage leaves (optional)
1. Cook pasta according to package directions to al dente. (You should time this dish so that the pasta is ready as soon as the eggs are done.)
2. While the pasta is cooking, heat the olive oil and butter in a large frying pan over medium heat. Add the garlic and cook, stirring, for two minutes. Add the eggs and cook, sunny-side up, basting with a spoon, for two to three minutes without turning, or until the eggs are just done (the yolks should still be runny and the whites set but still soft). Remove the pan from heat and move eggs to a warmed plate; sprinkle eggs with coarse salt and hot red pepper flakes.
3. When the pasta is done, drain and toss with the Parmesan cheese, additional red pepper flakes, and parsley.
4. Divide the pasta among individual warmed serving bowls or plates. Pour the contents of the egg pan (including the oil, butter, and garlic) onto the top of each individual pasta. Top each portion with a fried egg.
5. If desired, garnish pasta and eggs with oregano or sage.
6. Serve immediately with additional Parmesan cheese at the table.
— Adapted by Tampa Bay Times from whatscookingamerica.net