Twirl-ready linguine gets tossed in a silky, garlic-scented sauce that clings to every strand thanks to a splash of starchy pasta water and a couple of minutes of patient reducing on the stove. Freshly grated Parmesan melts in for that deep, savory backbone, while a pinch of black pepper and a whisper of nutmeg round out the flavor without overwhelming it. A shower of fresh parsley at the end adds color and brightness, cutting through the richness of each bite. It's the kind of comforting, restaurant-style pasta night that comes together in one skillet with minimal fuss, and it holds up beautifully as a lactose free favorite in regular rotation. Serve it immediately while it's glossy and hot, with extra cheese at the table for anyone who wants more.
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Bring a large pot of water to a rolling boil and add 1 tbsp salt. Cook the gluten free linguine according to the package directions until just al dente — tender with a slight resistance at the center. Before draining, scoop out 1 cup of the starchy pasta water and set it aside. Drain the pasta in a colander.
While the pasta cooks, melt the butter in a 12-inch skillet over medium heat. Add the minced garlic and cook, stirring frequently, until fragrant and just softened, about 1 minute — watch closely so it does not brown.
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