add to shopping list Ingredients

1/2 cup extra virgin olive oil
1 tbsp chopped garlic
1 tsp Red Pepper Flakes
pinch Salt And Pepper
1 pound tagliatelle
1 bottle Chianti Classico, Brunello di Montalcino or Sangiovese
1 tbsp butter

Preparation

1.Bring a large pot of water to a boil. Cook pasta as usual, stirring.
2.Place oil, garlic and red pepper in a large, deep skillet. Turn heat under skillet to high. 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.
3.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.
4.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,
Sprinkle with chopped parsely
serve immediately.
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Reviews

12/29/09

Theresa111 says:

I have never tried this and I am very curious to make it so that I may see what it tastes like. It is very pretty.

12/29/09

DMANBURGER says:

Yes Theresa... this was one of those meals from Italy, that I remember vividly, it was really special, a special meal, a special night and a special restaurant. It's from Osteria dei Benchi which is a tiny little place, on appropriately Via dei Benchi in Florence, great little neighborhood close to the Piazza Santa Croce.... definately try it !!! It's all in the wind si make sure you use a good one !!
D

12/29/09

DMANBURGER says:

I meant to say it's all in the wine... I don't drink but you need a good one you love to drink !!

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