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Spicy Spinach Linguine with Olive Oil & Garlic

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 4-6


12 oz Spinach Linguine, spaghetti or fettuccine

6 Tablespoons  Extra Virgin Olive Oil

1 cup chopped fresh basil, divided

4 garlic cloves, minced

1/2 teaspoon dried crushed red pepper

1/2 cup dry white wine

1 1/2 cups grated Brennan’s Cellars Romano Cheese, divided

So simple and yet so tasty. Complements chicken beef or pork dishes.

Cook linguine in large pot of boiling salted water until just tender but still firm to bite, 4 minutes.  Drain, reserving 1cup 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 1/4 cupfuls if dry. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 3/4 cup cheese.