Garlic Butter Linguine - Meadow Spoon

Tender linguine coated in garlic butter sauce, brightened with fresh parsley and optional Parmesan cheese.

# 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

# Directions:

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 and drain pasta.

02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned. Stir in red pepper flakes and lemon zest if used.

03 - Add drained linguine to the skillet. Toss to coat in garlic butter. Gradually add reserved pasta water to achieve a smooth sauce consistency.

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

05 - Plate immediately, garnishing with remaining Parmesan cheese and lemon wedges alongside.

# Expert Advice:

01 -

It comes together in 20 minutes but tastes like you fussed all afternoon.
The sauce is silky and clings to every strand without any cream needed.
You probably have most of this in your kitchen right now.

02 -

Save your pasta water before draining—it's the secret to a sauce that coats instead of pools at the bottom.
Never brown your garlic; it turns bitter and ruins everything, so keep your heat at medium and stay in the kitchen.

03 -