This white wine linguine, made with pasta, chicken stock, butter, Parmesan cheese, and (gasp!) an entire bottle of white wine, is quick and easy enough for a weeknight, yet elegant enough for entertaining.
This white wine linguine delights with rich and silky flavor despite the absence of cream and only a touch of butter in its fragrant, citrusy sauce. Elegant but exceedingly simple, it’s as suitable for a dinner party as it is any casual meal.–Jenny Howard
White Wine Linguine
- Quick Glance
- Quick Glance
- 15 M
- 30 M
- Serves 4 to 6
IngredientsEmail Grocery List
What You Need To Know About Buying A Bottle Of Wine For This Recipe
This pasta recipe calls for an entire 750-ml bottle of Sauvignon Blanc. No need to break the bank or look beyond your corner wine shop. Any modestly priced brand that you’d normally drink will work perfectly. Don’t forget a second bottle to sip with dinner.
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18-inch Acacia Serving Plank by Toscana
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Recipe Testers Reviews
I’ve not particularly enjoyed pasta cooked in red wine in the past and found this a delightful variation. The wine isn’t overpowering and, in combination with some pasta water and chicken broth, makes a light, creamy sauce. I think I would have liked a sprinkling of fresh parsley over top of this with the Parmesan garnish.
The mixture seemed a bit too saucy to me at the time the pasta was done cooking, although the portion that wasn’t served immediately thickened more as it sat and didn’t have as much excess liquid.
I’m not sure this really requires the entire bottle of wine to go into the skillet. I might hold some back next time and add it if it seems necessary. And, yes, the wine does splatter as it goes in at first, so beware. I did not need to add extra pasta water.
I used a 2018 Domaine Ferrandière Sauvignon Blanc.
The was served at a meal with mushroom soup, baked breaded chicken thighs, and buttered green peas.
Will definitely make this again.
This white wine linguine is delicious and very easy to make. All the ingredients are pantry staples in my house and you can use an inexpensive wine (but something you would like to drink) for the pasta. Everyone enjoyed this dish and I will be making it again.
There was plenty of sauce for the pasta and some extra for bread dipping. Next time I will be adding more garlic to the sauce and perhaps red pepper flakes to the finished dish.
I used low-sodium canned chicken broth I added 1/2 cup pasta water and did not need to add the reserved water. This served 4 for dinner
I love this recipe. It’s simple but elegant, light but somehow still rich in flavor, citrusy and silky even though there’s no lemon or cream and barely a touch of butter. I’ve had red wine pasta before using a similar technique and it was much more rustic and slightly out there...but this dish is just beautiful and the recipe works perfectly as written.
I can’t wait to use this for a dinner party menu, perhaps as a first course or as an accompaniment to pork or beef. Or I might just cook up a batch, toss a giant bowl of salad greens, and call it a perfect meal.
I used homemade chicken stock and a relatively inexpensive (but brand name) Sauvignon Blanc and it was perfectly sufficient, delivering loads of flavor and aroma even after the pasta was fully simmered.
I didn’t need to use more than the initial 1/2 cup of reserved pasta water except to loosen up the leftovers later.