Linguini With Roasted Garlic Wine Sauce

Need to feed a big group but don’t want to sacrifice taste and quality? This recipe serves 50 and features a range of tastes and textures designed to please the palate. You’ll want to file this recipe away for your next large gathering or reduce the portions for a tasty family favorite. Check out for more meal options.

South Dakota farmers know all about feeding large groups. Each of the state’s farmers produces enough food on average to feed 155 people. They’re doing that using fewer pesticides, less fuel and having a smaller environmental impact than they did just 30 years ago. That’s called having your linguini and eating it, too.

Linguini With Roasted Garlic Wine Sauce


  • 6-1/4 pounds linguini dry
  • 12 ounces Soybean Oil
  • 1-1/2 pound garlic paste roasted
  • 12 ounces Shallots minced
  • 3 pounds white wine dry
  • 3 pounds chicken or vegetable broth
  • 9 3/8 pounds tomatos seeded, diced
  • 4 pounds Edamame
  • 2 pounds pine nuts toasted
  • 4 ounces Basil fresh, chopped
  • 1 tablespoon Salt
  • 2 teaspoons Black Pepper
  • 10 ounces Parmesan cheese grated


  • Prepare linguini as directed on package. Drain and set aside.
  • Heat oil in large skillet. Sauté oil, garlic paste and shallots until shallots are translucent, stirring occasionally. Add wine and chicken broth. Simmer until reduced in half. Add tomatoes and edamame. Cook until heated through. Stir in pine nuts, basil, salt and pepper.
  • Spoon over cooked linguini, sprinkle with Parmesan.

Roasted Garlic Paste

  • cut pointed top off 12 unpeeled garlic heads (2 lb. 5 oz.) leaving cloves intact. Place garlic heads on aluminum foil and drizzle with 4 oz. vegetable oil. Seal foil around garlic and bake at 400° F for 30 to 40 minutes until cloves are soft. Cool, squeeze paste from cloves and mash.