Description
A luscious Garlic Butter White Wine Pasta with Fresh Herbs that blends al dente spaghetti with a creamy, flavorful white wine sauce enriched with fresh herbs, garlic, and a touch of chili. Topped with crispy homemade herb-infused breadcrumbs and a zest of lemon, this dish is perfect for an elegant yet simple dinner.
Ingredients
Scale
Pasta and Toppings
- 1 (12-oz) box spaghetti or other long pasta shapes
- 1 cup crusty bread, torn into small pieces
- finely grated lemon zest, for serving
- extra chili flakes, for serving
- parmesan cheese, for serving
- watercress, to serve (optional)
Sauce
- 3 tablespoons olive oil, divided
- 2 cups fresh herbs (parsley, chervil, tarragon blend)
- 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 (or more as needed)
- 1/2 cup heavy cream (or more as needed)
- 2 tablespoons butter
- salt and pepper, to taste
Instructions
- Make breadcrumbs: Roast the torn bread pieces in 1 tablespoon olive oil in a pan over medium heat, stirring frequently until completely toasted and golden brown, about 5 to 10 minutes. Chop fresh herbs and add them to the breadcrumbs right before serving to keep them crisp.
- Cook pasta: Bring a large pot of salted water to a boil, then cook the spaghetti until just al dente. Drain and keep warm.
- Prepare sauce: Heat 2 tablespoons olive oil in a large frying pan over medium-high heat. Add chopped shallots and sauté for one minute until softened. Stir in minced garlic and chili flakes and cook for two minutes more, allowing aromas to develop without browning. Deglaze the pan with white wine, add the bay leaf, and simmer for 3 minutes to reduce slightly. Pour in the chicken stock and simmer for an additional 5 minutes. If the sauce looks too dry, add more stock as needed. Remove from heat, then stir in heavy cream and butter until melted and combined. Season the sauce generously with salt and pepper. Adjust consistency with additional cream, adding tablespoon by tablespoon until the desired creaminess is achieved.
- Toss and serve: Combine the hot freshly drained pasta with the sauce, mix well to coat evenly, and divide among four plates. Top each serving with the crispy herb breadcrumbs, a sprinkle of finely grated lemon zest, extra chili flakes, and parmesan cheese. Optionally, serve with fresh watercress on the side for a peppery contrast.
Notes
- Use crusty bread such as a baguette or sourdough for the best crunchy breadcrumbs.
- Feel free to substitute the chicken stock with vegetable stock for a vegetarian version, though the butter and cream keep it rich.
- Fresh mixed herbs enhance flavor but parsley alone works well if others are unavailable.
- Adjust chili flakes to control the heat level to your preference.
- Since the sauce thickens as it cools, it’s best served immediately after mixing.
