White Wine Linguine

Name: White Wine Linguine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 -6 Servings
Ingredients: kosher salt; 1 pound (454 grams) linguine; 1/4 cup (60 milliliters) extra-virgin olive oil; 1 clove garlic; 1 bottle (25 ounce, 740 milliliter) Sauvignon Blanc; 1 cup (240 milliliters) chicken broth; freshly ground pepper; 1/4 cup (25 grams) finely grated Parmigiano-Reggiano; 1 tablespoon (15 grams) butter

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 -6 Servings
Course
Main Course
Cuisine
International

White Wine Linguine

Iris Warren

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A recipe for White Wine Linguine from the cookbook, Simple, Elegant Pasta Dinners. Dried linguine noodles are boiled just until pliable, then finish cooking in a seasoned Sauvignon Blanc sauce.

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Ingredients

Servings

kosher salt to taste
1 pound (454 grams) linguine or any other long pasta
1/4 cup (60 milliliters) extra-virgin olive oil plus more for drizzling
1 clove garlic smashed and thinly sliced
1 bottle (25 ounce, 740 milliliter) Sauvignon Blanc
1 cup (240 milliliters) chicken broth
freshly ground pepper
1/4 cup (25 grams) finely grated Parmigiano-Reggiano or local cheese with a hard and sharp profile, plus more to garnish
1 tablespoon (15 grams) butter

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Instructions

You'll need a stockpot and a 12-inch (30 centimeter) skillet with deep sides. We'll be working with both at the same time.
Bring a large pot of water to a boil. Generously salt and add the pasta. Boil until the pasta can fully bend while still undercooked, about 5 to 6 minutes. Reserve 2 cups (480 milliliters) of the pasta water before draining. Drain well.
Meanwhile, heat the olive oil in the skillet over low-medium heat. When hot and shimmery, add the garlic, stirring often until golden, about 3 minutes, taking care not to burn the garlic or it will taste bitter.
Remove the skillet from the heat to carefully add the bottle of white wine, which may splatter at first. Add the broth and raise the heat to medium-high to bring the contents to a boil.
Add the parboiled pasta to the skillet and 1/2 cup (120 milliliters) of the reserved pasta water. Season with salt and freshly ground pepper. Keep the mixture at a boil and use tongs to toss frequently to prevent sticking.
Cook until the pasta is al dente, tender yet firm to the bite, and the liquid has been largely absorbed, though not entirely, tossing frequently, about 10 minutes. Add a little more of the reserved pasta water if the pasta absorbs too much. Keep a watchful eye as cooking times will differ depending on the type and brand of pasta.
While continuously tossing, add the grated cheese, a little at a time. By adding small amounts and tossing, the cheese will melt more evenly and will not stick to the bottom of the pan. Again, use more of the reserved pasta water, if necessary. Toss well. The pasta should be loose and silky and will continue to thicken upon standing.
Turn off the heat and add the butter, gently tossing to create a silky glaze. Taste and adjust the seasonings, if necessary.
To serve, drizzle lightly with olive oil, a few turns of freshly ground pepper and more grated cheese. Serve immediately.