Garlic Butter Linguine (Print Version)

Linguine coated in garlic butter sauce with fresh parsley and optional Parmesan for a simple, delicious meal.

# Ingredient List:

→ 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

# Steps:

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 of pasta cooking water, then drain.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant without browning. Stir in crushed red pepper flakes and lemon zest if using.
03 - Add drained linguine to the skillet. Toss to coat with garlic butter. Gradually add reserved pasta water as needed to create a silky sauce that clings to the pasta.
04 - Season with sea salt and black pepper. Stir in chopped parsley and half of the Parmesan cheese if using. Toss thoroughly to combine.
05 - Divide among plates and garnish with remaining Parmesan and lemon wedges. Serve immediately.

# Helpful Hints:

01 -
  • It's ready before your kitchen even feels like you've cooked in it.
  • The garlic flavor is bold but never harsh, because you're learning to coax sweetness from butter instead of fighting it.
  • One skillet means one cleanup, and honestly, that's half the appeal.
02 -
  • Garlic burns fast, so keep your heat at medium and stay present; this is not the time to scroll your phone.
  • That reserved pasta water is not optional—it's what transforms melted butter into an actual sauce that clings instead of slides off.
03 -
  • Taste your pasta water before draining; if it tastes aggressively salty, you've nailed it, and that water will be perfectly seasoned for your sauce.
  • Add the pasta to the butter while the skillet is still over heat, not after—this helps the sauce emulsify around each strand instead of separating later.
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