23rd August 2023

Linguine in Lemon Butter Sauce with Capers & Dill

The best pasta dishes only have a few ingredients, simple flavours cooked the right way for true magic. This lemon butter sauce will become a staple and there could not be a more perfect match for Yealands Sauvignon Blanc Blush.

SERVES: 2 (double for 4 people)




  • 220g linguine
  • 80g butter, cubed
  • 3 garlic cloves, minced
  • 2 tbsp lemon juice + zest of a whole lemon
  • ¼ - ½ tsp black pepper
  • 50g parmesan, finely grated, plus extra to serve
  • 1 tbsp fresh dill, roughly chopped, plus extra to serve
  • 2 tbsp capers
  • Salt to taste, see notes below
  • Burrata to serve (optional)

  • Get your pasta cooking in a pot of well salted water. Reserve ½ cup or so of pasta water before draining.

    Melt the butter over medium heat and add the garlic, letting it sizzle gently for a minute.

    Add the lemon juice and whisk really vigorously. I like to use a flat whisk and shake the pan at the same time. It needs really good agitation to emulsify.

    Add ¼ cup of pasta water and whisk vigorously again.

    Add the pepper and lemon zest.

    Add the cooked pasta straight in and toss.

    Turn the heat down to low and spread the pasta out into an even layer in the fry pan.

    Sprinkle the parmesan on top and let it melt gently on TOP of the pasta for a minute then toss quickly with tongs. Toss it continuously until a silky sauce appears.

    Season to taste. Mix in the dill and capers then serve with extra parmesan, dill and burrata if using.



    If you use salted butter you probably won’t need to add any salt. If using unsalted you’ll need a couple of big pinches of salt.

    I find the best way to grate parmesan for a butter sauce is by using a small smoothie maker which grinds it down into a powder. If you don’t have one use a microplane or the star side of a box grater. It needs to be really fine to melt.

    Recipe created for Yealands by Burnt Butter Table.

    Wine match: Yealands Sauvignon Blanc Blush

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