Serves: 4
– 1 box linguini
– 1 cup dry white wine
– Juice from 2 lemons
– 1 tbsp olive oil
– 2 cloves garlic, minced
– 2 tbsp capers, drained
– Parmesan, for topping
Bring salted water to a boil. Cook linguini until al dente. While linguini is cooking, heat olive oil in a sauté pan. Sauté capers until they begin to pop, just a few minutes. Add garlic and cook for 30 seconds more. Deglaze the pan with wine and reduce to half. Add lemon juice and cook for a few more minutes. Add linguini to the pan and let the sauce coat the pasta. Serve in a bowl, topped with grated parmesan.
