Spicy Spinach Linguine with Olive Oil and Garlic

Ingredients for Spicy Spinach Linguine with Olive Oil and Garlic

• 350g spinach linguine

• 6 tablespoons extra-virgin olive oil

• 1 cup chopped fresh basil, divided

• 4 garlic cloves, minced

• 1/2 teaspoons dried crushed red pepper

• 120ml dry white wine

• 350ml grated Pecorino Romano cheese, divided

How to make Spicy Spinach Linguine with Olive Oil and Garlic

Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 240ml pasta cooking liquid. Return pasta to same pot.

Meanwhile, heat olive oil in heavy large skillet over medium-high heat. Add 1/2 cup basil, garlic, and crushed red pepper; stir 1 minute. Add wine and boil until slightly reduced, about 3 minutes. Add mixture from skillet, remaining 1/2 cup basil, and 3/4 cup cheese to pasta. Toss over medium heat until sauce coats pasta, adding reserved pasta liquid by 60ml fuls if dry. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 90g cheese.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.