Spaghetti All'Ubriaco (Drunken Spaghetti) - cooking recipe

Ingredients

1 lb thick spaghetti or 1 lb linguine
2 large garlic cloves or 4 small garlic cloves, peeled and sliced thin
2 tablespoons butter
1/2 cup extra virgin olive oil
dried red pepper flakes, to taste (optional)
1/2 cup red wine
1/4 cup chopped Italian parsley

Preparation

In a stock pot, bring 2 qt water and 2 qt wine to a boil. Season generously with salt.
In a large saute pan, melt butter in oil over low heat.
Add spaghetti to boiling water-and-wine. Stir often to prevent sticking.
Add garlic and optional red pepper flakes to saute pan. Saute slowly until garlic is a pale blond and sizzling.
Add 1/2 c red wine to garlic. Add a generous splash of liquid from the pasta pot as well. Turn heat up to medium and bring to a simmer.
When pasta is al dente, transfer pasta to the saute pan, along with the parsley. Toss and shake saute pan until the pasta has absorbed all the liquid and is fully cooked.
Serve immediately on warmed plates. Grated Pecorino Romano or Parmigiano-Reggiano is optional.