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
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.
Pairs Well With
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.