Garlic White Wine Spaghetti

• 3 teaspoons garlic (minced in a jar)
• black pepper
• 1 teaspoon dried onion
• 12 teaspoon xanthan gum
• 23 cup cooking wine
• 8 ounces spaghetti
• 12 teaspoon salt
• 2 tablespoons light extra virgin olive oil
• 12 teaspoon parmesan cheese

1. The sauce cooks fast, so start boiling the water for your spaghetti first.
2. Heat up the oil in a pan and fry the garlic with onions and the pepper until one side of the minced garlic gets a bit brown.
3. Add the cooking wine (turning the flame up).
4. When it comes to a boil, turn the heat low and let the wine reduce for five minutes or more while you work on the spaghetti or your main course.
5. Add the Parmesan cheese to the sauce.
6. In a separate cup, whisk the Xanthan gum with about two ounces of water.
7. It's okay if it forms lumps.
8. Add enough of this to thicken your spaghetti sauce.

garlic, black pepper, onion, xanthan gum, cooking wine, spaghetti, salt, light extra virgin olive oil, parmesan cheese

Taken from www.food.com/recipe/garlic-white-wine-spaghetti-284236 (may not work)