Ingredients
12 oz linguine pasta
¼ cup extra virgin olive oil
8 garlic cloves, chopped finely
1 cup parsley, chopped
3 tbsp unsalted butter, cut into pieces
1 cup green olives, halved and pitted
¼ tsp red pepper flakes, crushed
1 cup basil leaves
2 tsp lemon juice with zests
¼ cup white wine
salt and pepper, to taste
Preparation
Cook pasta in a large pot of boiling salted water, cook pasta until al dente, about 2 minutes less than the package directions.
Heat up ¼ cup of oil in a large Dutch oven or other heavy pot over medium heat. Saute chopped garlic until translucent.
Add parsley and cook for about 5 minutes, stirring occasionally, until the parsley releases some of its liquid and slightly darkens in color.
Toss in the olives and red pepper flakes then cook for another minute to let the flavors meld.
Deglaze with white wine, flambé, and reduce briefly.
Add the pasta with the butter, and ½ cup of pasta water. Toss to coat for about 4 minutes, adding more pasta water as needed and until each strand is coated and pasta is al dente.
Turn off heat and toss in the basil leaves, lemon juice with zest. Taste and season with salt as needed.
Divide among pasta bowls and drizzle with olive oil before serving!
