Linguine with Parsley and Garlic

1. 1

   In a 6-quart kettle bring 5 quarts salted water to a boil for linguine.

2. 2

   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.

3. 3

   To skillet add red pepper flakes, wine, and salt and boil until reduced to about 1/4 cup.

4. 4

   Keep wine mixture warm.

5. 5

   Boil linguine until al dente.

6. 6

   Reserve 11/2 cups pasta water and drain linguine.

7. 7

   Stir 1 cup reserved pasta water and parsley into wine mixture and add linguine, garlic, and remaining tablespoon oil.

8. 8

   Toss pasta over moderate heat until combined well, about 1 minute, adding more pasta water if necessary to keep mixture moist.

9. 9

   Serve pasta with Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.