Garlic Butter Linguine Dish (Printable)

Silky garlic butter coats tender linguine, finished with fresh parsley and optional Parmesan.

# Components:

→ Pasta

01 - 14 oz linguine

→ Sauce

02 - 6 tbsp unsalted butter
03 - 6 large garlic cloves, finely minced
04 - 1/4 tsp crushed red pepper flakes (optional)
05 - Zest of 1 lemon (optional)
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper

→ Finishing

08 - 1/2 cup fresh flat-leaf parsley, finely chopped
09 - 1/2 cup freshly grated Parmesan cheese (optional)
10 - Extra lemon wedges, to serve

# Method:

01 - Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package directions. Reserve 1/2 cup pasta water, then drain the pasta.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté 1 to 2 minutes until fragrant but not browned. Stir in crushed red pepper flakes and lemon zest if desired.
03 - Add drained linguine to the skillet and toss to coat in garlic butter. Gradually add reserved pasta water to loosen the sauce and ensure even coating.
04 - Season with sea salt and black pepper. Stir in chopped parsley and half of the Parmesan cheese if using. Toss thoroughly.
05 - Plate immediately, garnished with remaining Parmesan and lemon wedges on the side.

# Expert Advice:

01 -
  • It comes together faster than takeout and tastes like you've been cooking all day.
  • The sauce clings to every strand of pasta in this impossibly silky way that feels like a little luxury.
  • You probably already have everything in your kitchen right now.
02 -
  • Don't let the garlic brown or it turns bitter and ruins the whole thing—medium heat is your friend even though you want to rush.
  • That pasta water isn't an afterthought; it's what transforms melted butter into an actual sauce that coats the pasta instead of just sitting in the pan.
03 -
  • Use a mix of butter and good olive oil if you want even more richness and a slightly different texture that some people prefer.
  • Taste the pasta water before using it—if it's too salty, dilute it slightly or use less of it, but some of that starch and salt is essential to the sauce working.
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