INGREDIENTS
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Servings: 4
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4 cups water
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1 bottle full bodied red wine (we used cabernet)
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1 pound spaghetti
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2 tablespoons olive oil
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4 cloves garlic, thinly sliced
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1 teaspoon red pepper flakes
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2 tablespoons butter
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1 cup freshly grated parmesan
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1/2 cup flatleaf Italian parsley