Linguine with Avocado Cream Sauce

Bring a large kettle of water to boil. Add the salt and pasta; return to boiling.

Meanwhile, in a small saucepan, mash half of the avocado with a fork. (Reserve the remaining half to slice for garnish, or eat it while cooking.) Add the wine and continue to mash as you stir, until mixture is blended.

Whisk in half of the heavy cream, the Parmesan, butter, garlic and seasonings. Bring mixture JUST to a boil, whisking constantly. Reduce heat and simmer several minutes, until slightly thickened. Remove from heat; whisk in remaining heavy cream.

As soon as the pasta is al dente, drain and return to the pan. (Do not rinse.) Drizzle it with olive oil and toss lightly. Pour the sauce over the pasta and toss to coat. Serve immediately with Parmesan cheese grated over the top.