Spaghetti cooked in red wine
8 ounces spaghetti
1 bottle Zinfandel wine, 750 ml, (3-1/4 cups)
2 cups water
1 tablespoon sugar
2 tablespoons extra virgin olive oil
1/4 cup butter, softened
5 garlic cloves minced
Salt and Pepper, to taste
1/4 cup Parmesan cheese, coarsely grated
3 fresh scallions, thinly sliced for garnish
fresh basil sprigs for garnish
In a large pot bring wine, water and sugar to a boil; add spaghetti and cook according to package directions. Drain the spaghetti and toss with 2 tablespoons olive oil. In a microwave container cook butter and garlic together for 30 seconds, add to the drained red pasta, stir in salt and pepper.
Heat 8 plates.
Place 1/8th of the pasta in a tea cup; twirl the pasta using a long-tined fork, slip pasta off fork onto a heated serving plate piling as high as possible. Repeat this procedure for all pasta servings. Garnish with Parmesan cheese, scallions, basil sprigs and serve.