Linguini with Garlic Cream Sauce

This dish is all made in one pot, I stumbled on the recipe on the internet but added ricotta to my dish. The original recipe was made without the ricotta and used angel hair or spaghetti, I'm sure it's just as delicious either way.
Thank you dear friend Linda Capria for pointing the way!

Ingredients

2 teaspoons olive oil
4 cloves garlic minced
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chicken stock
1/2 lb  thin linguini
1 cup grated parmesan cheese
3/4 cup heavy cream
2 tablespoons chopped parsley (fresh)
2 tablespoons rictotta

Directions

In a large pot, heat 2 teaspoons olive oil, add 4 cloves garlic minced and cook for 1 minute.
Add 2 tablespoons butter and continue to saute until melted, stirring continuously.
Add 3 cups chicken stock, 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to a rolling boil
Add 1/2 lb thin linguini and cook for 8 minutes.
Reduce heat, add 1 cup grated parmesan and mix until melted.
Turn off heat and stir in 3/4 cup heavy cream with 2 tablespoons ricotta stirred into the cream first.
Add 2 tablespoons chopped parsley (optional)


Very nice served with asparagus and portobella mushrooms.
I thought at first there was too much liquid in the pasta, but the pasta absorbed the liquid and turned out to be perfect.