| 12 cup Extra-virgin olive oil | | 1 tbl Minced garlic | | 1 tsp Red pepper flakes or to taste | | Salt | | 1 lb Spaghetti | | Freshly ground black pepper to taste | | 1 bot Red wine such as Chianti Classico | | 1 tbl Butter |
| | Bring a large pot of water to a boil. Place oil, garlic and red pepper in a large, deep skillet . When water boils, salt it and add pasta ; turn heat under skillet to high. Cook pasta as usual, stirring. As soon as garlic begins to brown, sprinkle it with some salt and pepper and add 3/4 of the bottle of wine (a little more than 2 cups); bring to a boil and maintain it there. | | When pasta begins to bend - after less than 5 minutes of cooking - drain it and add it to the wine mixture. Cook, stirring occasionally, adding wine a little at a time if the mixture threatens to dry out completely. | | Taste pasta frequently. When it is done - tender but with a little bite - stir in the butter and turn off the heat. When butter has glazed the pasta, serve immediately. | | Yield: 3 servings. |
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