1. In a stock pot, bring 2 qt water and 2 qt wine to a boil. Season generously with salt. 2. In a large saute pan, melt butter in oil over low heat. 3. Add spaghetti to boiling water-and-wine. Stir often to prevent sticking. 4. Add garlic and optional red pepper flakes to saute pan. Saute slowly until garlic is a pale blond and sizzling. 5. Add 1/2 c red wine to garlic. Add a generous splash of liquid from the pasta pot as well. Turn heat up to medium and bring to a simmer. 6. When pasta is al dente, transfer pasta to the saute pan, along with the parsley. Toss and shake saute pan until the pasta has absorbed all the liquid and is fully cooked. 7. Serve immediately on warmed plates. Grated Pecorino Romano or Parmigiano-Reggiano is optional. ---------------------------------------------------------------------------
Nutrition
Ingredients
