Recipe from "Recipes from the Vineyards of Northern California" (Ten Speed Press). Leslie writes: My dear friend Patricia Caringella brought this simple but delicious first course recipe home from a small trattoria in Florence. It is a taste of heaven when served with the Parducci Zinfandel.
Ingredients
3 tablespoons
butter
3 tablespoons
olive oil
1 teaspoon
garlic -- minced
1/4 cup
Italian parsley -- finely chopped
1 cup
Parducci Wine Estates Zinfandel (*see note)
12 ounces
spaghetti -- cooked al dente
Instructions
1.
In a skillet, heat butter and olive oil together over medium heat. Add garlic and sauté until fragrant. Add parsley and wine and simmer until the liquid is reduced by half. Season well with salt and pepper.
2.
Stir in hot spaghetti and simmer, stirring gently until the liquid is absorbed by the pasta. Serve immediately.
* NOTE: Can substitute your favorite full-bodied red wine.
