Cook Linguini al dente, drain. Melt butter over
low heat, add milk or cream to butter; warm
through. Pour over warm linquini. Spring with
garlic, parlsey and parmesan. Toss to coat.
Originally Submitted
12/29/2016
0 Out of 5 from
0 reviews
You can add this Linguini - Michaels recipe to your own private DesktopCookbook.