Linguine with Parsley and Garlic


  • Accompaniment: freshly grated Parmesan
  • 1 ½ cups washed, spun dry, and finely chopped fresh flat-leafed parsley leaves
  • 1 teaspoon salt, or to taste
  • 1 cup dry white wine
  • ¾ teaspoon dried hot red pepper flakes
  • ¼ cup olive oil
  • 5 large garlic cloves, sliced thin
  • + 1 more ingredients
    • 1 pound linguine

1. In a 6-quart kettle bring 5 quarts salted water to a boil for linguine. In a 12-inch heavy skillet cook garlic in 3 tablespoons oil over moderate heat, stirring, until pale golden and transfer with a slotted spoon to a small bowl. To skillet add red pepper flakes, wine, and salt and boil until...

View full recipe at SpringPad


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