White Wine Pasta Sauce

Chef's Notes

Note 1 The white wine that I recommend for the recipe is a sweet wine. I used a 750ml bottle of Pinot Gris and it was a New Zealand brand. It is a light, sweet wine and it brings that flavour to the sauce. When choosing a wine, look for one that is sweet not savory tasting and is light in fragrance. 
Note 2 I recommend using freshly minced garlic that has been preserved with olive oil and a little salt. We don't add oil to the pan in the initial step as we want the garlic to cook in the sweetness of the wine. So use either garlic that you mince yourself or the freshest minced garlic you can get. 
Note 3 It is an important step to see as you read the instructions that we don't add the oil at the start of the cook time like so many recipes where we use oil. We want the wine to cook the garlic, not the oil and so the oil is added after the wine has been brought to the boil, for thickening the consistency of the sauce ever so subtly, as well as providing texture to the sauce. 
Note 4 if you are using the sauce straight away stirred through pasta, you can skip bringing the sauce to the boil for the 2nd time and simply pour the oil in and stir. This is because when you then stir the sauce through the freshly cooked pasta, the heat of the pasta, will be enough to heat the sauce as it melts into the dish.