Stir-Fried Linguine with Garlic and Chili

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

An Italian-Asian fusion stir-fried linguine dish with bold garlic and chili flavors, perfect for a quick, spicy meal. This Fusion-inspired pasta recipe, ready in about 25 minutes, pairs linguine pasta, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Fusion cuisine 400 cal/serving

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Ingredients

8 oz linguine pasta
3 tbsp olive oil
5, thinly sliced garlic cloves
1 tsp red chili flakes
2 tbsp soy sauce
1 tsp sesame oil
3, sliced green onions
1/4 cup, roughly chopped fresh basil leaves
to taste salt
to taste black pepper

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Instructions

Step 1: Bring a large pot of salted water to a boil. Add 8 oz linguine pasta and cook for 8-10 minutes until al dente. Drain and set aside.
Step 2: Heat 3 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering. Add 5 thinly sliced garlic cloves and 1 tsp red chili flakes, sautéing for 1-2 minutes until fragrant but not burnt.
Step 3: Add the drained linguine to the skillet and toss for 2 minutes to combine with the garlic and chili oil.
Step 4: Pour in 2 tbsp soy sauce and 1 tsp sesame oil, stirring for another 1-2 minutes until the sauce evenly coats the pasta.
Step 5: Remove from heat and fold in 3 sliced green onions and 1/4 cup roughly chopped fresh basil leaves. Season with salt and black pepper to taste before serving.