Cook enough linguini for however many people you are feeding. I used to have one of those spaghetti utensils with punched-out measuring holes for various quantities, but these never were accurate. Trial and error teaches quantities best.
Meanwhile, warm some olive oil in a large pan and add half a cup of white wine, plenty of cracked black pepper, and two scored cloves of garlic. Cook gently without burning garlic, and then add a dozen or so halved walnuts*. Cook gently for a few minutes, stirring. Add half a cup of cream, reduce.
Fold several torn basil leaves through the cooked linguini and add the sauce. Finish with shards of parmesan or the genuine reggiano if you can afford it.
*Or if you have pine nuts, leave out the walnuts, toast the pine nuts and scatter over the finished dish.