Tagliatelle Ubriacona

• 1/2 cup extra-virgin olive oil
• 1 tablespoon chopped garlic
• 1 teaspoon red pepper flakes
• 1 pinch salt And Pepper
• 1 pound tagliatelle
• 1 bottle Chianti Classico, Brunello di Montalcino or Sangiovese
• 1 tablespoon butter

1. Bring a large pot of water to a boil. Cook pasta as usual, stirring.
2. Place oil, garlic and red pepper in a large, deep skillet. Turn heat under skillet to high. As soon as garlic begins to brown, sprinkle it with some salt and pepper and add 3/4 of the bottle of wine (a little more than 2 cups); bring to a boil and maintain it there.
3. 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.
4. 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,

extravirgin olive oil, garlic, red pepper, salt, tagliatelle, chianti, butter

Taken from www.yummly.com/recipe/Tagliatelle-Ubriacona-1673561 (may not work)