Spaghetti with Red Wine Sauce

• Salt and freshly ground black pepper
• 1/2 cup extra virgin olive oil
• 1 tablespoon minced garlic
• 1 teaspoon hot red pepper flakes, or to taste
• 1 pound spaghetti
• 1 bottle light red wine, like Chianti
• 1 tablespoon butter

1. Bring a large pot of water to a boil and salt it.
2. Put the oil, garlic, and hot pepper in a large, deep skillet.
3. When the water boils, add the pasta; turn the heat under the skillet to high.
4. Cook the pasta as usual, stirring.
5. 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.
6. When the pasta begins to bendafter less than 5 minutes of cooking drain it and add it to the wine mixture.
7. Cook, stirring occasionally, adding wine a little at a time if the mixture threatens to dry out completely.
8. Taste the pasta frequently.
9. When it is done tender but with a little bitestir in the butter and turn off the heat.
10. When the butter glazes the pasta, serve it immediately.
11. You can easily add another dimension to this dish by tossing in about 1 cup chopped walnutspieces of about 1/4 inch, no smalleralong with the butter.
12. A garnish of chopped fresh parsley or basil will make the presentation more attractive and the flavor somewhat brighter.

salt, extra virgin olive oil, garlic, hot red pepper, spaghetti, light red wine, butter

Taken from www.epicurious.com/recipes/food/views/spaghetti-with-red-wine-sauce-386780 (may not work)