Garlic Butter Linguine Dish (Print)

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

# 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

# Directions:

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

# Expert Advice:

01 -
  • It's genuinely done in under twenty minutes, no hidden steps or waiting around.
  • The pasta water does something magical—it turns butter and garlic into an actual silky sauce instead of a slick coating.
  • You can eat it plain or dress it up; it's forgiving and honest.
02 -
  • Reserving pasta water changed my cooking forever—that starch is the thing that makes butter actually coat the noodles instead of sliding off.
  • Cooking garlic on medium instead of high is the difference between a gentle flavor and something that tastes burnt and sharp.
03 -
  • Never skip the pasta water—it's the secret ingredient that transforms this from buttered noodles into something that feels intentional and silky.
  • Grate your Parmesan fresh just before serving; it melts better and tastes like actual cheese instead of dust.
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