Garlic Butter Linguine Pasta - Fabulous Dishes By

# Ingredient list:

→ 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

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Add linguine and cook until al dente as per 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 1 to 2 minutes until fragrant without browning. Stir in red pepper flakes and lemon zest if using.

03 - Add drained linguine to the skillet and toss to coat evenly with garlic butter. Gradually stir in reserved pasta water to achieve a smooth sauce consistency.

04 - Season with sea salt and black pepper. Mix in chopped parsley and half of the Parmesan cheese if using. Toss thoroughly.

05 - Plate immediately, garnished with remaining Parmesan and extra lemon wedges on the side.

# Expert Advice:

01 -

It comes together in the time it takes to boil water, which means weeknight dinners suddenly feel doable again.
The sauce coats every strand with a silky finish that somehow feels restaurant-quality despite being utterly simple.
You'll taste the real ingredient here, which is butter and garlic doing exactly what they were meant to do together.

02 -

The pasta water is not optional—that starch is what transforms butter into a proper sauce instead of just buttered noodles, so save it before you drain.
Mincing the garlic yourself matters more here than in almost any other recipe, because pre-minced loses its texture and becomes a paste.
Taste constantly as you cook, because every stove runs different and every brand of pasta absorbs water slightly differently.

03 -