Instructions

• Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Drain and keep warm.
• While the pasta cooks, heat a large saucepan over medium heat and melt 2 tablespoons of the butter.
• Add the sliced mushrooms and sauté 2–3 minutes, until they begin to soften and brown. Add the minced garlic and sauté another 30–60 seconds, until fragrant. Reduce heat to medium-low.
• In a medium bowl, whisk together the half-and-half, milk, and the 2 tablespoons of cornstarch until the mixture is completely smooth with no lumps.
• Add the milk/cornstarch mixture to the saucepan in about 1/4-cup increments: pour in 1/4 cup, whisk constantly until the sauce thickens and is smooth, then add the next 1/4 cup. Repeat until all of the milk mixture has been incorporated.
• After all the milk mixture is added, cook and stir the sauce for 1 additional minute over medium-low heat, until the sauce is thick and glossy.
• Add the remaining 1 tablespoon of butter to the sauce and stir until melted. Season to taste with salt and pepper.
• Add the drained linguine to the saucepan and gently toss or stir until the pasta is evenly coated with the sauce.
• Serve immediately.