Garlic Butter Linguine

# What You'll Need:

→ Pasta

01 - 14 oz linguine

→ Sauce

02 - 6 tablespoons unsalted butter

03 - 6 large garlic cloves, finely minced

04 - 1/4 teaspoon crushed red pepper flakes (optional)

05 - Zest of 1 lemon (optional)

06 - 1/2 teaspoon sea salt

07 - 1/4 teaspoon 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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.

02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant without browning. Stir in red pepper flakes and lemon zest if desired.

03 - Add drained linguine to the skillet and toss to coat in garlic butter. Gradually add reserved pasta water to create a smooth sauce that evenly coats the pasta.

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

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

# Expert Advice:

01 -

It's faster than ordering takeout and tastes like you've been cooking all day.
The garlic butter becomes silky and coats every strand of pasta without needing cream.
It's the kind of meal that feels both comforting and special, depending on your mood.

02 -

Don't skip reserving pasta water—it's what makes the sauce creamy without cream, a trick that changed everything when I learned it.
Low to medium heat for the garlic is non-negotiable; high heat turns it bitter before you realize what's happened.
Serve immediately because this dish is best while hot and the butter still silky; sitting around lets it congeal.

03 -