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A white plate on a wooden table, filled with white wine linguine covered with black pepper and shavings of Parmesan, with a chunk of Parmesan and a bottle of white wine next to it.
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5 / 2 votes

White Wine Linguine

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Mains
Cuisine: Italian
Servings: 4
Calories: 751

Ingredients

  • Kosher salt, to taste
  • 1 pound linguine (or any other long pasta)
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 clove garlic, smashed and thinly sliced
  • One (26-ounce) bottle Sauvignon Blanc*
  • 1 cup canned or homemade chicken broth
  • Freshly ground black pepper
  • 1/4 cup finely grated Parmigiano–Reggiano or other hard, sharp cheese, plus more for garnish
  • 1 tablespoon (1/2 oz) butter
US - Metric

Instructions

  • Bring a large pot of generously salted water to a boil. Add the pasta and boil just until the pasta can fully bend but remains undercooked, 5 to 6 minutes.
  • Before draining the pasta, ladle 1 cup (237 ml) of the pasta water into a measuring cup. Drain the pasta.
  • Meanwhile, in a large, deep-sided skillet over medium-low heat, warm the olive oil until hot and shimmery. Add the garlic and cook until golden, 2 to 3 minutes.

    ☞ TESTER TIP: Be careful not to let the garlic brown or it’ll taste bitter.

  • Remove the skillet from the heat. Slowly and carefully add the bottle of Sauvignon Blanc as it may splatter at first.
  • Pour in the chicken broth. Raise the heat to medium-high and bring to a boil.
  • Add the drained pasta to the skillet along with 1/2 cup (118 ml) of the reserved pasta water. Season with salt and freshly ground pepper. Keep the mixture at a boil and use tongs to toss the pasta frequently to prevent sticking.
  • Cook until the pasta is al dente, tender yet firm to the bite, and the liquid has been almost but not completely absorbed, tossing frequently, about 10 minutes.
  • If needed, add a little more of the reserved pasta water to keep the sauce slightly loose. Keep a watchful eye as cooking times will differ depending on the type and brand of pasta.
  • Add the cheese, a little at a time, while tossing with the tongs so the cheese melts evenly and doesn’t stick to the skillet.
  • If a thinner sauce is desired, toss in a little more of the reserved pasta water. Keep in mind the sauce will thicken upon standing.
  • Turn off the heat and add the butter, gently tossing to create a silky glaze. Taste and adjust the seasonings, if necessary.
  • Drizzle lightly with more oil. Season with freshly ground pepper and more cheese and serve immediately.

Notes

*What can I substitute for Sauvignon Blanc in a recipe?

A grassy, green apple-flavored wine, it's really versatile. It makes a great accompaniment to pasta which is why it works so well in this recipe. But if you're in a hurry and want to use what you've got on hand, these wines will all work pretty well too. 
Sancerre and Pouilly-Fumé have origins with the same grape so you'll find they work well. Bordeux blanc and Sauternes will do, as well. 

Nutrition

Serving: 1serving | Calories: 751kcal | Carbohydrates: 90g | Protein: 18g | Fat: 20g | Saturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 125mg | Fiber: 4g | Sugar: 3g