Linguine Creme Filling (Caviar-style Linguine with Cream and Herbs)

Name: Linguine Creme Filling
Yield: 6
Ingredients: 1 kg of linguine fillets; 1/4 cup of fresh parsley flakes; 3 tablespoons of butter; 2 1/4 cups of heavy cream; 1/4 cup of finely chopped green onion; to taste

1
1 kg of linguine fillets
2
1/4 cup of fresh parsley flakes
3
3 tablespoons of butter
4
2 1/4 cups of heavy cream
5
1/4 cup of finely chopped green onion
6
to taste

Ingredients

1
1 kg of linguine fillets
2
1/4 cup of fresh parsley flakes
3
3 tablespoons of butter
4
2 1/4 cups of heavy cream
5
1/4 cup of finely chopped green onion
6
to taste

Directions

1
Season the linguine with salt
2
Let it rest for 1 hour
3
Pat dry with paper towels
4
Cut the linguine into 3 or 4 pieces, depending on size
5
Fry the breadcrumbs in melted butter for 5 minutes, then add heavy cream and cook for an additional 5 minutes
6
Place the linguine in this sauce
7
Add the chopped green onion and season to taste
8
Simmer slowly for 10-15 minutes
9
Serve hot.