Garlic Butter Linguine Classic (Printable)

Tender linguine tossed in a silky garlic butter sauce with fresh parsley for a flavorful meal.

# What You'll Need:

→ 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 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 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 and toss to coat in the garlic butter. Gradually add reserved pasta water to achieve a smooth 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 desired. Toss well to combine.
05 - Plate immediately and garnish with remaining Parmesan and lemon wedges on the side.

# Expert Tips:

01 -
  • Ready in under twenty minutes but tastes like you spent an hour in the kitchen.
  • The pasta water magic turns simple butter and garlic into a silky, clingy sauce that coats every strand perfectly.
  • It's the rare dish that feels fancy enough for guests but honest enough for yourself on a Tuesday.
02 -
  • Reservoir that pasta water before draining; it's starchy and magical for creating sauce consistency, and you can't go back once it's gone down the drain.
  • Never let the garlic brown or it turns bitter and ruins the whole thing—low heat and patience are your friends here.
  • The sauce continues to tighten as the pasta cools, so if it looks slightly loose when you serve it, that's actually perfect.
03 -
  • Toast the red pepper flakes in the butter for thirty seconds before adding the garlic so the heat mellows and distributes evenly.
  • If you can't find fresh flat-leaf parsley, chives or fresh basil work beautifully as substitutes, though they each bring their own personality to the dish.
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