This linguine was another “afterthought” that came out very well. So easy to prepare.

1 pkg. Bertoni linguine
1/2 stick butter
3 Tb olive oil
2 tsp chopped garlic
1 tsp dried parsley
1/4 cup white wine
2 Tb chopped fresh basil

Cook pasta according to package directions.

Drain in colander.

Chop basil.

Melt butter in olive oil over medium-low heat.

Add dried parsley, garlic and wine. Let simmer 5-10 minutes until wine cooks down. Reduce heat to low. Add drained linguine to sauce in pan. Mix well with tongs.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet