- 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)
- Heat a covered 6-litre pot of water to boiling on high. Add 1 teaspoon salt.
- 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.
- 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.
- 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.
to our Free Good Housekeeping Newsletter