Spicy Spinach Linguine with Olive Oil and Garlic
- 12 ounces 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
- 1/2 cup dry white wine
- 1 1/2 cups grated Pecorino Romano cheese, divided
- This recipe is vegetarian
- Produce
- Basil, fresh (1 cup)
- Cooking & Baking
- Garlic cloves (4)
- Olive oil, extra-virgin (6 tablespoons)
- Red pepper, dried (1/2 teaspoons)
- Pasta & Grains
- Spinach linguine (12 ounces)
- Dairy
- Pecorino romano cheese, grated (1 1/2 cups)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on bonappetit.com
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Published February 1, 2007 (6 years ago).
1 person saved this recipe.
