Recipe - Alessandro Giuntolis Pasta With Red Wine

One half cup Extravirgin olive oil
1 tablespoon Minced garlic
1 teaspoon Red pepper flakes; or to
taste
Salt
1 pound Spaghetti
Freshly ground black pepper;
to taste
1 Bottle Red wine such as
Chianti Classico
1 tablespoon 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 Three fourths 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