| 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.
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