Friday, March 13, 2009

Linguine with a lemon, garlic and white wine sauce

1 lb. Linguine
Juice of 2 lemons
4 gloves of garlic, minced
1 Tbs. dried parsley flakes
2 - 4 Tbs white wine (to taste)
4 Tbs. olive oil
Salt, pepper to taste
Parmesan cheese
Cook pasta per directions on box.
In a medium sauce pan add 2 Tbs. olive oil and over medium heat add the garlic, brown slightly
Add parsley, whisk in lemon and white wine, keep simmering over low heat
Once pasta has been fully cooked and drained return to pot and pour sauce over the pasta. Mix well. Add salt and pepper to taste.
Prior to serving drizzle the remaining olive oil over the pasta, serve warm, in bowls and sprinkle with Parmesan cheese.