| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| St. Louis | St. louis p, Post1 | 3 | servings | |
INGREDIENTS
| 1/2 | c | Extra-virgin olive oil |
| 1 | tb | Minced garlic |
| 1 | ts | Red pepper flakes; or to taste |
| Salt | ||
| 1 | lb | Spaghetti |
| Freshly ground black pepper; to taste | ||
| 1 | Bottle Red wine such as Chianti Classico | |
| 1 | tb | Butter |
INSTRUCTIONS
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. Recipe Source: St. Louis Post-Dispatch - 07-13-1998 By Mark Bittman, New York Times News Service Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net Converted by MM_Buster v2.0l.
A Message from our Provider:
“God will let you get away with it until suddenly . . .”