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Six-herb linguine

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Recipe Ingredients

  • salt and pepper
  • 2 tsp extra-virgin olive oil
  • 2 medium shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 8 fresh sage leaves, finely chopped
  • 1 tbsp packed fresh origanum leaves, finely chopped
  • 1 tsp fresh rosemary, finely chopped
  • ½ cup chicken broth or stock
  • ½ cup dry white wine
  • 300g linguine
  • ½ cup packed fresh basil leaves
  • ¼ cup loosely packed fresh flat-leaf parsley leaves, plus sprigs for garnish
  • ¼ cup snipped fresh chives
  • 60g freshly grated Parmesan cheese (about ½ cup)

Recipe Directions

  1. Heat a covered 6-litre pot of water to boiling on high. Add 1 teaspoon salt.
  2. Meanwhile, in a 25cm frying pan, heat oil on medium. Add shallots; cook for 2 minutes, stirring frequently. Add garlic, sage, origanum, rosemary and ¼ teaspoon each salt and freshly ground black pepper. Cook for 1 minute, stirring. Add broth or stock and wine. Heat to boiling on high. Reduce heat to medium; cook for 5 minutes or until reduced by half, stirring. Remove from heat.
  3. While sauce cooks, add pasta to boiling water; cook as label instructs. Finely chop basil and parsley; set aside. Reserve ¼ cup pasta cooking water. Drain pasta and return to pot. Stir in wine mixture along with chives, basil, parsley and reserved pasta water. Toss until well combined.
  4. Divide pasta among 4 serving plates; top with Parmesan. Garnish with parsley sprigs.

Each Serving About 1 740kJ, 18g protein, 68g carbohydrate, 8g total fat (3g saturated), 3g fibre, 13mg cholesterol.

Each Serving:


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