Black Linguine with Orange and Red Peppers

• 4 large garlic cloves, minced
• a scant 1/4 teaspoon dried hot red pepper flakes
• 2 tablespoons olive oil
• 2 orange bell peppers, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 3/4 cup dry white wine
• 1/2 cup chicken broth or water
• 1/2 pound black linguine, fettuccine, or spaghetti (squid or cuttlefish ink pasta)*
• 1/3 cup finely chopped fresh parsley leaves
• Garnish: fresh flat-leafed parsley sprigs
• *available at specialty foods shops

1. In a 5-quart kettle bring 4 quarts salted water to a boil for pasta.
2. In a 12-inch heavy skillet cook garlic with pepper flakes in oil over moderate heat, stirring, until garlic begins to turn golden.
3. Add bell peppers with salt to taste and cook, stirring, until softened.
4. Add wine and boil, stirring occasionally until almost all liquid is evaporated.
5. Add broth or water and simmer, covered, until bell peppers are tender, about 5 minutes.
6. Pepper mixture may be made 1 day ahead and chilled, covered.
7. Reheat mixture in skillet before proceeding.
8. In boiling water cook pasta until al dente and drain in a colander.
9. Add pasta to pepper mixture with parsley and toss with salt and pepper to taste over moderate heat until combined well and heated through.
10. Divide pasta mixture among 6 small plates and garnish with parsley.

garlic, olive oil, orange bell peppers, red bell pepper, white wine, chicken broth, black linguine, parsley, parsley sprigs

Taken from www.epicurious.com/recipes/food/views/black-linguine-with-orange-and-red-peppers-13044 (may not work)