Instead, I sauteed garlic with olive oil and half a slice of diced bacon, then added Pinot Grigio diced mushroom to the sauce.
When the linguini was done I tossed it all together, added some red pepper flakes and grated parmesan, then tore up fresh basil leaves to finish it off.
It was delicious despite how poor this image appears! I realize photographers out there would cringe at my photos but I was too hungry to snap a better picture!
Dinner was served with a glass of the same Pinot used to cook with.
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