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).

　　

Ingredients

makes 4 to 6 servings

　　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

　　

Step 1

Bring a large pot of water to a boil and salt it. Put the oil, garlic, and hot pepper in a large, deep skillet.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Variations

Step 5

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.

　　

Step 6

A garnish of chopped fresh parsley or basil will make the presentation more attractive and the flavor somewhat brighter.

　　From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.