SPAGHETTI WITH RED WINE SAUCE
In this dish, the pasta takes on a fruity acidity from the reduced wine-smoothed by the last-minute addition of butter-and a beautiful mahogany glaze that's like nothing you've ever seen. The kind of wine you use is of some importance, although it need not be expensive. Try a decent Chianti Classico, a light wine from the Côtesdu-Rhône, or a good-quality (red) Zinfandel. This is a true starter, not a main course; follow it with something gutsy, like grilled meat or fish, or something grand like Crisp Roasted Rack of Lamb (page 187).
Yield makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil and salt it. Put the oil, garlic, and hot pepper in a large, deep skillet.
- When the water boils, add the pasta; turn the heat under the skillet to high. Cook the pasta as usual, stirring. As soon as the garlic begins to brown, sprinkle it with salt and pepper to taste and add three-quarters of the bottle of wine (a little more than 2 cups); bring to a boil and keep it there.
- When the 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 the pasta frequently. When it is done tender but with a little bite-stir in the butter and turn off the heat. When the butter glazes the pasta, serve it immediately.
- You can easily add another dimension to this dish by tossing in about 1 cup chopped walnuts-pieces of about 1/4 inch, no smaller-along with the butter.
- A garnish of chopped fresh parsley or basil will make the presentation more attractive and the flavor somewhat brighter.
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