Emeril's Day Off Linguine
Bring 1 gallon of water and salt to boil in a large pot over high heat. Add the linguine and cook, stirring occasionally to separate the noodles, until al dente, 4 to 5 minutes for fresh, or about 10 minutes for dried. Drain the pasta and reserve 3 tablespoons of the cooking water. Place the pasta in a large warm serving bowl and toss with the olive oil, 1/2 the parmesan and salt and freshly ground pepper, to taste. If pasta is too dry add some of reserved cooking water. Garnish with chopped parsley, chives or thyme and serve with remaining Parmesan.
Recipe courtesy of Emeril Lagasse, 2003