Description
This Garlic Butter White Wine Pasta with Fresh Herbs is a comforting yet elegant dish that combines al dente spaghetti with a rich, creamy sauce infused with garlic, shallots, chili flakes, and white wine. Finished with crispy herb-tossed breadcrumbs and a fresh burst of lemon zest, this recipe is perfect for a flavorful weeknight dinner or a special occasion meal.
Ingredients
Scale
Pasta
- 1 (12-oz) box spaghetti (or other long pasta shapes)
Breadcrumbs
- 1 cup crusty bread, torn into small pieces
- 1 tablespoon olive oil
Sauce
- 3 tablespoons olive oil (divided)
- 2 cups fresh herbs (mix of parsley, chervil, and tarragon)
- 2 shallots, chopped
- 5 cloves garlic, finely minced
- 1/2 teaspoon chili flakes
- 1 cup white wine
- 1 bay leaf
- 1 1/2 cups chicken stock (more as needed)
- 1/2 cup heavy cream (more as needed)
- 2 tablespoons butter
- Salt and pepper, to taste
- Finely grated lemon zest
- Extra chili flakes, parmesan cheese, and watercress, to serve (optional)
Instructions
- Prepare the Breadcrumbs: Heat 1 tablespoon of olive oil in a pan over medium heat. Add the torn crusty bread pieces and roast them until completely toasted and golden brown, about 5 to 10 minutes. Remove from heat and stir in the chopped fresh herbs just before serving to keep them crunchy and fresh.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until just al dente according to package instructions, then drain and set aside.
- Make the Sauce: In a large frying pan over medium-high heat, warm 2 tablespoons of olive oil. Add the chopped shallots and cook for about 1 minute until softened. Stir in the minced garlic and chili flakes, cooking for an additional 2 minutes until fragrant. Pour in the white wine to deglaze the pan, add the bay leaf, and let it simmer for 3 minutes to reduce slightly. Add 1 1/2 cups of chicken stock and continue to cook for 5 more minutes. If the sauce reduces too much and seems dry, add more stock as needed. Remove the bay leaf, then stir in the heavy cream and butter off the heat. Season with salt and pepper, adjusting the cream quantity tablespoon by tablespoon to achieve your desired sauce consistency.
- Toss and Serve: Toss the hot cooked pasta with the creamy sauce to coat evenly. Divide the pasta among four plates, and sprinkle the herbed breadcrumbs on top. Garnish with finely grated lemon zest, extra chili flakes, parmesan cheese, and fresh watercress if desired. Serve immediately for best flavor and texture.
Notes
- Use freshly chopped herbs right before serving to maintain crunchiness in the breadcrumbs.
- Adjust the cream and chicken stock to get your preferred sauce consistency—richer or lighter as desired.
- For a vegetarian option, substitute chicken stock with vegetable stock.
- Serve immediately to enjoy the contrast between crunchy breadcrumbs and creamy pasta.
- Pair with a crisp white wine such as Sauvignon Blanc to complement the dish’s flavors.
