Garlic Butter Linguine Pasta (Printable version)

Tender linguine coated in garlic butter, finished with fresh parsley and Parmesan cheese.

# 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

# How-To 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 pasta water, then drain.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant, avoiding browning. Stir in crushed red pepper flakes and lemon zest if using.
03 - Add drained linguine to the skillet and toss to coat with garlic butter. Gradually add reserved pasta water to create a smooth sauce.
04 - Season with sea salt and freshly ground black pepper. Stir in chopped parsley and half of the Parmesan cheese if desired. Toss thoroughly.
05 - Plate immediately. Garnish with remaining Parmesan and lemon wedges on the side.

# Expert Advice:

01 -
  • It comes together in the time it takes to boil water and requires almost no technique—just attention and a wooden spoon.
  • The pasta water does something almost magical, turning a puddle of melted butter into a silky sauce that clings to every strand.
  • You probably have everything already, which means dinner happens without a trip to the store.
02 -
  • The pasta water is not optional—it's the difference between a dry, separated dish and something silky and luxurious, so don't drain it all and walk away.
  • Garlic burns in seconds at higher heat, so medium is not just a suggestion; it's where the magic lives and any higher and you'll end up with brown bits and bitterness.
03 -
  • Toast your pasta bowls in a warm oven for thirty seconds before plating so the food stays hot longer—it makes an enormous difference in how the dish tastes.
  • Keep the heat low and the pace methodical; rushing this dish is the only way to mess it up, and there's no reason to rush when it takes twenty minutes total.
Go back