How many times do you have wine leftover from Sunday night? Well, one too many times later, I started getting creative with it. And this time around, I combined two of my absolute favourites together. Pasta and white wine, hence – Linguine in white wine sauce in 30 minutes. For this one, I used leftover Sauvignon Blanc from Sutter Home. To start with making sure you either seal your wine bottle with a solid wine stopper. Or transfer the remainder of the wine in a smaller bottle. Both of these avoid oxidization and consequently loss of the wine’s character. Linguine in white wine sauce in 30 minutes – tossed with some lemon juice and lots of garlic.
Check out One-pot pasta in white wine here.
Ingredients
- Linguine – 2 ounces
- White wine – 3/4 cup
- Lemon juice – 1 tsp
- Lemon zest – 1/2 tsp
- Garlic cloves – 5-6 cloves, chopped
- Olive Oil – 2 tbsp
- Oregano and Salt – to taste
Method
- I will start by how you measure pasta. I had to Google it, but if the amount of your long pasta equals the diameter of a rupee coin; then you have recommended 2 ounces.
- So, boil 2 ounces of linguine in a large pot till al-dente. Season with some pink salt while boiling.
- In a pan, add olive oil, and chopped garlic. Cook until the garlic is fragrant.
- Pour in 2 ladles of pasta water, lemon, juice, lemon zest, and wine. Cook and reduce to half the amount.
- Using a spaghetti strainer, transfer the linguine into the pan. Toss them together and season according to your taste.
- Add another half a ladle of pasta water to the pan, mix together and reduce until the linguine is covered in sauce and there is no extra water. I always give one final boil or cook after mixing the pasta and ingredients together. It just sits so much better.
I had some more wine left, so, poured myself a glass and chomped on zesty, fresh linguine.
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