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Mar 19, 2010 You are here: Home > Recipes > Linguini Rosso

LINGUINI ROSSO

Linguini Rosso

Adapted from a recipe by Mark Bittman I often forget about this simple yet inventive dish until all the ingredients are sitting there staring me in the face.

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INGREDIENTS

1 teaspoon minced garlic
1/2 teaspoon dried red pepper flakes
1 tablespoon extra virgin olive oil
1/2 bottle good red wine
1/2 lb linguine
1 tablespoon butter

DIRECTIONS

In medium saucepan over medium heat, sizzle minced garlic and red pepper flakes in olive oil. Add wine and bring to a boil. Add pasta and boil until pasta is al dente and wine is mostly reduced. Add butter and mix for a glossy finish.

RECIPE BACKSTORY

Adapted from a recipe by Mark Bittman I often forget about this simple yet inventive dish until all the ingredients are sitting there staring me in the face.