Season the pasta water

• Bring a pot of water to a boil.
• Add the sea salt and a little chicken bouillon.

Cook the linguine

• Add the linguine and cook until al dente.
• Before draining, reserve some pasta water to thicken the sauce later.
• Drain the noodles.

Melt the butter with garlic

• Melt the butter in a pan.
• Add the minced garlic and cook until the butter is melted and fragrant.

Build the sauce

• Pour some of the reserved pasta water into the melted butter.
• Add the drained noodles back in and toss to coat.

Add cheese and seasonings

• Stir in the parmesan cheese.
• Season with garlic powder, parsley and a little chicken bouillon.
• If the sauce is too thick, loosen it with more pasta water.