How do you cook linguine pasta perfectly?

Start with a large pot of heavily salted water: it should taste like sea water. Bring it to a rolling boil before adding the linguine. Cook for 9-11 minutes (check the package), but start tasting around the 8-minute mark. You want al dente texture: tender but with a slight bite. Always reserve some pasta water before draining, and never rinse the cooked linguine. The surface starch helps sauce cling to the noodles.

What herbs work best for this dish?

Fresh basil and chives are my go-to for this linguine recipe, but many different herbs work! Parsley, oregano, thyme and tarragon are great choices. Fresh dill is very delicious as well. I recommend using at least two different fresh herbs for complexity.

Can I make this dish ahead of time?

This linguine pasta really shines when served immediately. However, you can do prep work ahead: mince the garlic, grate the cheeses, and chop the herbs a few hours in advance. Store everything separately in the refrigerator. The actual cooking only takes 25 minutes (total time including prep time and cook time), so it's quick enough to make fresh even on busy weeknights.

Linguine Pasta with Garlic & Herbs

Name: Garlic Herb Linguine Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian inspired
Ingredients: 8 ounces linguine; 2 tablespoons salted butter; 4 garlic cloves, finely minced; Zest from 1 lemon (about 1 teaspoon); 1 cup 2% milk; ¼ cup heavy cream; ½ cup grated Parmesan cheese; 2 tablespoons grated Pecorino (optional but recommended); ½ tablespoon all-purpose flour; 1 teaspoon Italian seasoning; ¾ teaspoon kosher salt; Fresh ground pepper, to taste; 1/4 cup chopped herbs (basil and chives, or parsley); Optional add-ins: sliced cherry tomatoes, pan seared chicken, sauteed shrimp

Garlic Herb Linguine Pasta

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5 from 3 reviews

Try this simple and delicious linguine recipe with garlic and herbs! Parmesan cheese, fragrant garlic, and fresh herbs flavor the luscious cream sauce that perfectly coats the pasta. Serve it as a side dish, or stir in cooked protein to turn it into a main!

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 1x
Category: Main or side dish
Method: Stovetop
Cuisine: Italian inspired
Diet: Vegetarian

Ingredients

Scale

8 ounces linguine
2 tablespoons salted butter
4 garlic cloves, finely minced
Zest from 1 lemon (about 1 teaspoon)
1 cup 2% milk
¼ cup heavy cream
½ cup grated Parmesan cheese
2 tablespoons grated Pecorino (optional but recommended)
½ tablespoon all-purpose flour
1 teaspoon Italian seasoning
¾ teaspoon kosher salt
Fresh ground pepper, to taste
1/4 cup chopped herbs (basil and chives, or parsley)
Optional add-ins: sliced cherry tomatoes, pan seared chicken, sauteed shrimp

Instructions

Bring a large pot of generously salted water to a boil. Add the linguine pasta and boil until al dente (check a few minutes before the package instructions indicate and taste to assess doneness). Before draining, reserve about ½ cup pasta water. Then drain the pasta and return it to the pot. Toss with a little olive oil if the sauce is not yet ready.
In a very large skillet, heat the butter over medium heat. Add the minced garlic and lemon zest and stir briefly. Add the milk, heavy cream, Parmesan cheese, Pecorino cheese, Italian seasoning, and 3/4 teaspoon kosher salt and cook for about 2 minutes until the cheese has melted. In a small bowl, mix the flour with 1 tablespoon water. Pour it into the pan with the sauce, then stir at a simmer for 1 to 2 minutes until it thickens.
Taste and add one more pinch of salt. Pour the sauce into the pot with the pasta and stir in the chopped fresh herbs (and any add-ins, if using). Enjoy immediately; the pasta tastes best freshly made. Leftovers last refrigerated for up to 3 days. If you can, save some of the pasta water and add it when reheating to make the sauce creamy again.

Notes

Pasta variations: Spaghetti, fettuccine, or bucatini work if you don’t have linguine. Short pasta shapes like penne or orecchiette also work with this sauce.

Make it dairy-free: Substitute cashew cream or oat milk for the cream and milk. Use nutritional yeast instead of cheese for a cheesy flavor.

Adding protein: This linguine recipe is versatile: stir in cooked shrimp, chicken, or salmon right at the end. For vegetarian protein, add white beans or baked tofu.

About Pecorino: This aged Italian cheese adds a sharp, salty complexity that really makes the dish special. If you can’t find it, use all Parmesan, but try to track down Pecorino Romano for the best flavor.

Leftovers: Store refrigerated for up to 3 days. Save some pasta water to add when reheating: it helps the sauce come back together. Reheat gently on the stovetop in a skillet.

Find it online: https://www.acouplecooks.com/linguine-pasta/