Save This garlic butter linguine saved a Tuesday dinner last winter when I opened the fridge to find nothing but butter, garlic, and a box of pasta. Sometimes the best meals happen when you stop overthinking and just cook what you have. The sauce came together so fast and tasted so good that it immediately became my go-to when I need something comforting but don't want to spend hours in the kitchen.
My friend Sarah stayed over during a particularly rough week, and I made this pasta while she told stories about her family. She stopped talking mid sentence when she took her first bite, looked at me, and said this was exactly what she needed. The butter and parsley work so well together that people will think you spent way more time on it than you actually did.
Ingredients
- 400 g (14 oz) linguine: This flat ribbon pasta holds onto butter sauce beautifully, though spaghetti works if that is what you have in the pantry
- 80 g (6 tbsp) unsalted butter: Unsalted lets you control the seasoning, and the milk solids brown slightly for a nutty depth
- 6 large garlic cloves, finely minced: Fresh garlic matters here, pre-minced jarred garlic lacks the punch that makes this sauce sing
- 1/4 tsp crushed red pepper flakes (optional): Adds just enough warmth to wake up the butter without making it spicy
- Zest of 1 lemon (optional): Brightens the butter and cuts through the richness
- 1/2 tsp sea salt: Adjust based on whether your pasta water was heavily salted
- 1/4 tsp freshly ground black pepper: Freshly ground makes a noticeable difference in aroma
- 30 g (1/2 cup) fresh flat-leaf parsley, finely chopped: Flat leaf has better flavor than curly parsley and adds a fresh grassy note
- 40 g (1/2 cup) freshly grated Parmesan cheese (optional): Grate your own cheese, pre-grated has anti caking agents that prevent proper melting
- Extra lemon wedges, to serve: Letting people add their own squeeze of lemon at the table makes the dish feel special
Instructions
- Cook the pasta perfectly:
- Bring a large pot of salted water to a boil and add the linguine, cooking until al dente according to package directions. Reserve 120 ml (1/2 cup) pasta water before draining, this starchy liquid is the secret to a silky sauce.
- Build the garlic butter base:
- While the pasta cooks, melt the butter in a large skillet over medium heat and add the minced garlic, sautéing for 1 to 2 minutes until fragrant but not browned. Stir in the red pepper flakes and lemon zest if you are using them.
- Bring everything together:
- Add the drained linguine to the skillet and toss to coat in the garlic butter, then add the reserved pasta water a little at a time to help the sauce coat the pasta smoothly. Season with salt and black pepper, then stir in the chopped parsley and half the Parmesan.
- Finish and serve:
- Plate the pasta immediately while steaming hot, topping with the remaining Parmesan and extra lemon wedges on the side so everyone can adjust their own brightness.
Save This recipe has become my standard for introducing friends to simple Italian cooking, and I always get texts the next day asking for the recipe. The best part is how easily it scales up or down depending on how many people show up at your door.
Getting The Sauce Consistency Right
The most common mistake with butter pasta sauces is skipping the pasta water, but the starch in that cooking liquid is what transforms melted butter into a glossy emulsion that actually sticks to the pasta. Add the water gradually and toss constantly rather than dumping it all in at once.
Make It Your Own
This garlic butter base works as a canvas for almost anything, from sautéed mushrooms to spinach, or even cooked shrimp if you want to add some protein. The key is adding any extra ingredients right after the garlic so they cook in the butter and pick up all those flavors.
Serving Ideas And Pairings
A crisp white wine like Pinot Grigio cuts through the butter beautifully, and a simple green salad with an acidic vinaigrette balances the richness on the plate. Grilled bread rubbed with garlic makes an excellent side, and the whole meal comes together faster than delivery would arrive.
- Warm your serving bowls in the oven for five minutes, the pasta stays hot longer
- Finish with an extra drizzle of olive oil if the sauce looks too tight
- Have extra Parmesan at the table, people always want more
Save Sometimes the most elegant meals come from the simplest ingredients, treated with respect and served to people you love.
Common Questions
- → How do I prevent garlic from burning in the butter?
Cook garlic over medium heat and stir constantly until fragrant; avoid high heat to prevent browning and bitterness.
- → Can I use another type of pasta instead of linguine?
Yes, long pasta like spaghetti or fettuccine works well to hold the garlic butter sauce similarly.
- → How does reserved pasta water enhance the sauce?
The starchy pasta water helps emulsify the butter and garlic, creating a smooth, glossy coating on the noodles.
- → What are good optional add-ins to enrich the dish?
Sautéed mushrooms, fresh spinach, or cooked shrimp can add texture and flavor variations to the base dish.
- → Is Parmesan necessary for authentic flavor?
Parmesan adds a savory richness but can be omitted or substituted for dietary preferences without losing the dish’s core taste.