Simple Linguini Aglio Olio

1. In a large rondeau pan (or any shallow, heavy-bottomed stock pot, Dutch oven, or brasier), heat olive oil over medium high heat. Add garlic cloves and let them get golden in the oil for a minute. Then reduce heat to low and add white wine, crushed red pepper and salt. Allow sauce to gently simmer for 15 minutes.
2. Meanwhile, get a large pot of salted water on the stove to boil for linguini. When boiling, add linguini and let it cook until perfectly tender. It usually takes about 8–10 minutes.
3. The sauce should be done by this point so it is time to remove garlic cloves and discard them. Drain linguini and pour it into pan of aglio olio sauce. Add a generous sprinkle of finely chopped parsley and thoroughly toss it all together. Serve immediately as a delicious bed for your favorite meat dish or on its own as a light meal!