For this pasta dish, sauté garlic and onions for a few minutes until caramelized and their sweetness shines through. Deglaze with white wine and cream, and then reduce the sauce to concentrate the flavours. Toss linguine cooked al dente into the pan, adding a bit of pasta water for a smooth and creamy sauce. It’s a dish both simple enough for a Tuesday night and elegant enough for Saturday-night guests.