Linguine with White Wine Sauce
A quick, elegant dish perfect with shrimp, scallops, or grilled chicken
Ingredients:
250g dried linguine
2 tablespoons olive oil
3–4 garlic cloves, minced
1/4 teaspoon red pepper flakes (optional, for a little heat)
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1/2 cup dry white wine
2 tablespoons unsalted butter
Fresh lemon juice (optional, for finishing)
Reserved pasta water (up to 1/2 cup)
Instructions:
-
Cook Linguine
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve up to 1/2 cup of the pasta water, then drain the rest. -
Sauté Aromatics
In a large saucepan, heat olive oil over medium heat. Add garlic and red pepper flakes. Sauté for about 1 minute, or until fragrant and lightly golden. -
Make the Sauce
Add salt, pepper, white wine, and butter to the pan. Stir and let it simmer for 2–3 minutes until slightly reduced. -
Toss with Pasta
Add the drained linguine directly into the sauce. Toss to coat. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. -
Finish and Serve
Add a squeeze of lemon juice, if using, for brightness. Serve immediately with shrimp, scallops, grilled chicken, or enjoy on its own! Lastly, top with freshly chopped parsley or grated Parmesan (if not serving with seafood) for extra flavour. (optional)
