Linguine Recipe
Recipe information
Make Linguine in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Pasta
Sauce
Finishing & Garnish
Pasta
1. Boil water and cook linguine
Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add 12 oz dried linguine and cook, stirring occasionally, until al dente according to package directions (usually 9–11 minutes). Reserve 1 cup (240 ml) of pasta cooking water, then drain the pasta and set aside. Do not rinse.
Sauce
2. Warm oil and butter
While the pasta cooks, heat a large wide skillet over medium heat. Add 3 tbsp olive oil and 2 tbsp butter. Once the butter melts and begins to foam, proceed.
3. Sauté aromatics
Add the thinly sliced garlic and finely diced onion to the skillet. Sauté for 3–4 minutes, stirring frequently, until the onion is softened and the garlic is fragrant but not browned (reduce heat if garlic browns).
4. Add tomatoes and deglaze
Add 1 cup halved cherry tomatoes and cook 2–3 minutes until they begin to soften and release juices. Pour in 1 tbsp white wine (or substitute broth) to deglaze the pan, scraping any brown bits from the bottom with a wooden spoon. Let the alcohol cook off for 1 minute.
5. Create sauce base
Stir in 120 ml vegetable or chicken broth and 120 ml heavy cream. Bring to a gentle simmer over medium-low heat and cook 3–4 minutes until the sauce slightly reduces and thickens. Add 1 tsp red pepper flakes, 1 tsp salt, 1 tsp freshly ground black pepper, 1 tbsp lemon juice, and 1 tsp lemon zest; stir to combine.
6. Finish with Parmesan
Remove the skillet from heat and stir in 3 tbsp grated Parmesan until melted and incorporated. If the sauce seems too thick, add reserved pasta cooking water, 2 tbsp at a time, until desired consistency is reached (you may not need the full cup). Taste and adjust seasoning.
Combine & Serve
7. Toss pasta with sauce
Add the drained linguine to the skillet (or return pasta to the pot and pour sauce over it). Toss vigorously for 1–2 minutes over low heat so the pasta absorbs the sauce and everything is evenly coated. If needed, add more reserved pasta water to loosen the sauce.
8. Garnish and serve
Stir in 2 tbsp chopped fresh parsley. Divide the linguine among plates or bowls, sprinkle with additional Parmesan to taste (about 2 tbsp), and serve with lemon wedges on the side for extra brightness.
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