Bring a large pot of water to a boil. Add the linguine and salt and cook for 7 minutes.
As the linguine cooks, bring the wine to a simmer in a small saucepan.
Drain the linguine and return it to the pot. Pour the wine into the pot with the pasta and place it over medium-high heat. Cook, tossing occasionally, until the wine is almost completely absorbed, about 5 minutes. Remove from heat, add the oil, and toss. Divide the linguine among bowls and sprinkle with the Romano, pepper, and lemon zest.
Tip: Freshly cracked black pepper has a more assertive flavor than finely ground. To crack whole peppercorns, place them in a resealable plastic bag and press firmly with the flat side of a chef's knife or the bottom of a heavy skillet.
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