In a kettle of boiling salted water boil the spaghetti until it is “al dente”, reserve 1/2 cup of the cooking water, and drain the linguine well. While the linguine is cooking, in a heavy skillet cook the butter over medium heat, swirling the skillet occasionally, until it is nut-brown in color. In a large bowl whisk together the butter, parsley, Parmesan, and oregano until the mixture is combined well. Whisk in the yogurt and salt and pepper to taste. Add the spaghetti, toss the mixture well, and add enough of the reserved cooking water to thin the sauce to the desired consistency.
Ready in 20 min