RECIPE: Red Wine Linguine

This recipe is adapted from Red Wine Spaghetti.

You may have read the previous post about Red wine tomato pasta. That was inspired by this.

This variation is also called Linguine All'Ubriaco. It translates as Drunken Linguine.It is a bit different as you cook the pasta in Red Wine to achieve a Magenta color. You cook both the Linguine and ingredients in red wine and they absorb the red wine to bring upon a subtle sweetness in taste.

Red Wine Linguine
Ingredients

• 4 cups water
• 1.5 cups of Red Wine(Can use any brand)
• Linguine
• 2 tablespoons olive oil
• 2 clove garlic, thinly sliced
• 2 tablespoons butter
• 1/2 cup flatleaf Italian parsley
• 1/2 cup parmesan
• 1/2 cup Chicken and mushrooms

Directions

1. Pour  cups of water in a pan, followed by 1.5 cups of red wine. 
2. Cook the linguine in that pan for around 10 minutes to achieve al dente texture. 
3. Reserve 1/4 cup of the cooking liquid and drain linguine. Set aside.
4. Cook garlic in a pan with olive oil for about 2 minute.
5. Add the reserved cooking liquid and any other ingredients(Chicken & Mushrooms) to the skillet and bring to a simmer. Add the pasta and toss to coat with the sauce.
6. Add the butter and stir until it melts into the pasta.
7. Add salt and pepper, parmesan, and parsley and stir to combine. 
8. Serve on its own or top with more parmesan and parsley.
9. Ready to serve~