Linguine Recipe

Boil water

Bring 4 liters (about 1 gallon) of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt to the boiling water.

Cook linguine

Add 12 oz linguine to the boiling water and cook, stirring occasionally, until al dente (follow package instructions, usually 8–10 minutes). Reserve 1 cup pasta cooking water, then drain the pasta and set aside.

Sweat aromatics

While the pasta cooks, heat 3 tablespoons olive oil and 2 tablespoons butter in a large wide skillet over medium heat until the butter melts and begins to foam. Add the thinly sliced garlic, minced shallot, and 1/2 teaspoon crushed red pepper flakes. Sweat gently, stirring, until garlic is fragrant and shallot is translucent but not browned, about 1–2 minutes.

Deglaze

Increase heat to medium-high, add 1/2 cup dry white wine (or chicken broth) to the skillet to deglaze, scraping any browned bits from the bottom. Let the wine reduce by about half, 1–2 minutes.

Finish sauce

Reduce heat to low. Add 1 cup reserved pasta cooking water and 2 tablespoons fresh lemon juice to the skillet. Stir to combine, then add 3/4 cup grated Parmesan and 1/4 cup chopped parsley. Return the drained linguine to the skillet and toss continuously for 1–2 minutes so the pasta absorbs the sauce and the cheese forms a silky emulsion. If the sauce seems too thin, let it reduce a bit; if too thick, add up to 1/4 cup additional pasta water, 1 tablespoon at a time.

Season

Taste and season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper (adjust to taste). Finish by stirring in a final 1 tablespoon butter or 1 teaspoon olive oil if desired for extra gloss.

Plate the linguine and sprinkle with additional grated Parmesan, a little lemon zest, a drizzle of olive oil, and extra chopped parsley. Serve immediately.