Recipes
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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PrintINGREDIENTS
- 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
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.
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