Linguine al Limone paired with Cool Climate Chardonnay

Linguine al Limone
Amalfi Lemon Linguine

Cream, butter, and lemon - the pasta that tastes like the Amalfi coast in a bowl.

Ingredients: (Serves 4)

400 g linguine

60 g butter

200 ml pouring cream

Zest of unwaxed lemons 

3 tbsp lemon juice 

60 g parmigiano, finely grated 

Handful flat-lead parsley or basil, chopped 

Sea salt, black pepper

 

Method:

One.  Cook linguine in well-salted water until al dente, reserving a cup of cooking water.

Two.  In a wide pan, melt butter gently. Add cream and lemon zest and warm through - do not boil.

Three.  Lift pasta straight into the pan with a splash of water. Toss over low heat until glossy.

Four.  Off the heat, stir in lemon juice and Parmigiano. Loosen with pasta water if needed.

Five.  Finish with herbs, salt, and a generous grind of pepper.

Pro tip: Only add the lemon juice off the heat - otherwise the cream will spilt. Zest before you juice; always.

 

Wine pairing:

Red Hill Cool Climate Chardonnay

 

Why it works:

Our Cool Climate Chardonnay carries gentle stone-fruit weight and a lemon-curd finish that mirrors the dish. Its creamy texture matches the sauce while the acidity stops it becoming heavy.

 

Wine tasting notes:

Appearance: Pale yellow in colour with a green hue.

Aroma: Nectarine, rock melon and citrus blossom on the nose.

Palate & Structure: White peach, nectarine, citrus and melon flavours. Layered with the creaminess of yeast lees stirring through the middle palate and finishing with soft and elegant French oak and citrus acidity.

Serving Temp: A lightly chilled 10°C to 14°C brings out the perfect balance of freshness and texture.