Delicious With Sauvignon Blanc

Seafood isn’t your only choice when serving Sauvignon Blanc. This dish also pairs beautifully, and this recipe makes 4 to 6 servings, depending on your appetites.



  • 1 pound dried spaghettini
  • ½-cup butter (1 stick)
  • 2 tablespoons olive oil
  • 2 tablespoons finely chopped shallots or green onions (white parts only)
  • 1 tablespoon finely chopped garlic
  • 2 tablespoons finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • Salt and freshly ground pepper
  • 3 tablespoons chopped fresh basil leaves
  • 3 tablespoons chopped fresh parsley leaves
  • ¾-cup freshly grated Pecorino or Parmesan cheese


  1. Bring at least 4 quarts of lightly salted water to a boil in a large pot. Stir in the spaghettini and cook until al dente. Drain, reserving a cup of the pasta cooking water.
  2. While pasta is cooking, melt butter and olive oil over medium heat in a large sauté pan. Add the shallots and garlic, and sauté until the vegetables are softened (1 to 2 minutes).
  3. Stir in the lemon zest and juice, and season lightly with salt and pepper. Stir in the hot spaghettini, and remove from the heat.
  4. Add the herbs and cheese and toss quickly, adding enough of the reserved pasta water to keep everything moist. Serve in warm bowls.
Posted in Food and Wine Pairings/Recipes
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