Garlic Butter Linguine Dish

# 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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package instructions. 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 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 with the garlic butter. Gradually add reserved pasta water to achieve a smooth sauce that adheres to the pasta.

04 - Season with sea salt and black pepper. Stir in chopped parsley and half of the Parmesan cheese if using. Toss well to combine.

05 - Serve immediately, garnished with remaining Parmesan cheese and lemon wedges on the side.

# Expert Tips:

01 -

Ready in 20 minutes, which means you can have dinner on the table faster than takeout arrives.
Uses just a handful of ingredients, so it tastes elegant without demanding you hunt through specialty stores.
The pasta water transforms into silky sauce that clings to every strand—pure magic that takes seconds to understand.

02 -

The pasta water is not optional—it's the secret that separates a silky sauce from one that's slippery and separates; start with a little and add more if needed.
Don't let the garlic brown or it becomes bitter and acrid; medium heat and constant attention are your friends here.

03 -