Linguine in white wine in 30 minutes

Linguine in white wine sauce

How many times do you have wine leftover from Sunday night? Well, one too many times later, I started getting creative with it. And this time around, I combined two of my absolute favourites together. Pasta and white wine, hence – Linguine in white wine sauce in 30 minutes. For this one, I used leftover Sauvignon Blanc from Sutter Home. To start with making sure you either seal your wine bottle with a solid wine stopper. Or transfer the remainder of the wine in a smaller bottle. Both of these avoid oxidization and consequently loss of the wine’s character. Linguine in white wine sauce in 30 minutes – tossed with some lemon juice and lots of garlic.

Check out One-pot pasta in white wine here.

Linguine in white wine sauce

Ingredients

  • Linguine – 2 ounces
  • White wine – 3/4 cup
  • Lemon juice – 1 tsp
  • Lemon zest – 1/2 tsp
  • Garlic cloves – 5-6 cloves, chopped
  • Olive Oil – 2 tbsp
  • Oregano and Salt – to taste

Method

  • I will start by how you measure pasta. I had to Google it, but if the amount of your long pasta equals the diameter of a rupee coin; then you have recommended 2 ounces.
  • So, boil 2 ounces of linguine in a large pot till al-dente. Season with some pink salt while boiling.
  • In a pan, add olive oil, and chopped garlic. Cook until the garlic is fragrant.
  • Pour in 2 ladles of pasta water, lemon, juice, lemon zest, and wine. Cook and reduce to half the amount.
  • Using a spaghetti strainer, transfer the linguine into the pan. Toss them together and season according to your taste.
  • Add another half a ladle of pasta water to the pan, mix together and reduce until the linguine is covered in sauce and there is no extra water. I always give one final boil or cook after mixing the pasta and ingredients together. It just sits so much better.

I had some more wine left, so, poured myself a glass and chomped on zesty, fresh linguine.

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