Recipes › Pasta › Linguine Pasta Recipe

Linguine Pasta Recipe

Recipe by Pedro M. A. Neves

This classic Italian linguine features a silky aglio e olio sauce made with quality olive oil, garlic, red pepper flakes, and fresh parsley. The flat ribbons of linguine are the perfect vehicle for this simple yet elegant Roman preparation, ready in under 30 minutes.

Ingredients

• 400g linguine pasta
• 100ml extra virgin olive oil
• 6 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/4 cup fresh parsley, finely chopped
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons reserved pasta cooking water
• 30g Pecorino Romano cheese, grated (optional)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. The water should taste like the sea—this is essential for seasoning the pasta.

2. Add the linguine to the boiling water and stir immediately to prevent sticking. Cook according to package directions until al dente, usually 9-12 minutes.

3. While the pasta cooks, pour the olive oil into a large skillet and place over medium heat. Add the sliced garlic and red pepper flakes.

4. Cook the garlic gently for 3-4 minutes, stirring frequently, until it is light golden and fragrant. Do not allow it to brown, as this will create bitter flavors.

5. Reserve 2 tablespoons of pasta cooking water, then drain the linguine in a colander.

6. Add the drained linguine directly to the skillet with the garlic oil. Toss continuously for 1-2 minutes, allowing the pasta to absorb the flavored oil. Add the reserved pasta water to create a light sauce.

7. Remove from heat and stir in the fresh parsley, sea salt, and black pepper. Taste and adjust seasoning as needed.

8. Divide the linguine among four serving bowls. Garnish with additional Pecorino Romano cheese if desired, and drizzle with a small amount of excellent olive oil.

Substitutions

• Use gluten-free linguine for a gluten-free version; cooking time may vary slightly
• Substitute garlic oil with white wine and butter for a lighter flavor profile
• Replace Pecorino Romano with Parmigiano-Reggiano for a milder, slightly sweeter finish
• Use fresh mint or basil instead of parsley for variation

Tips

• The quality of olive oil is crucial to this dish—use an extra virgin oil you would enjoy eating raw
• Starch from pasta cooking water is essential; it helps emulsify the oil and creates a cohesive sauce
• Cook garlic at medium or medium-low heat to avoid burning; burnt garlic tastes acrid and cannot be salvaged
• Plate and serve immediately, as this dish does not keep well and the sauce dries out quickly

Linguine aglio e olio is a Roman staple that emerged from peasant cooking traditions, where simple pantry staples created elegant meals. It remains a cornerstone of Italian cuisine, celebrated for its ability to showcase quality ingredients without masking flavors.

You might also like

Linguine Pescadoro Recipe

45 min · Pasta

Lisa's Lasagna Recipe

90 min · Pasta

Lisas Lasagne Recipe

120 min · Pasta

Lobster Pasta Recipe

50 min · Pasta