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.

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.

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

WHAT IS LC HUMP DAY PASTA?

I’m glad you asked. LC Hump Day Pasta (#LCHumpDayPasta) is a little something we cooked up to help you on the night of the week that you feel least like cooking. Wednesday was traditionally Prince Spaghetti Day (for those of you old enough to remember). We’ve revamped and updated that to Hump Day and included every type of pasta there is.

White Wine Linguine

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.

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.

Nikki Marie

Prep 15 mins

Cook 15 mins

Total 30 mins

  • 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.

    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.

*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. 

Serving: 1servingCalories: 751kcal (38%)Carbohydrates: 90g (30%)Protein: 18g (36%)Fat: 20g (31%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 12mg (4%)Sodium: 125mg (5%)Potassium: 313mg (9%)Fiber: 4g (17%)Sugar: 3g (3%)Vitamin A: 141IU (3%)Vitamin C: 1mg (1%)Calcium: 103mg (10%)Iron: 2mg (11%)

Recipe Testers’ Reviews

Originally published December 23, 2019

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