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Prep 15min
Total15min
Servings4
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Ingredients
1
teaspoon salt
1
package (16 oz) thin spaghetti
3
tablespoons butter
1
clove garlic, finely chopped
1/4
teaspoon crushed red pepper flakes
2
cups dry red wine (such as Chianti or Zinfandel)
Salt and pepper to taste
1/4
to 1/2 cup crumbled feta cheese
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Steps
1
Heat large pot of water to boiling; add 1 teaspoon salt and the spaghetti. Cook just until spaghetti begins to bend easily, about 5 minutes.
2
Meanwhile, in large skillet, melt 1 tablespoon of the butter over medium heat. Cook garlic and pepper flakes in butter 1 minute, stirring constantly. Add wine; heat to simmering.
3
Drain spaghetti, reserving cooking water. Add spaghetti to skillet. Cook, stirring occasionally, until spaghetti is al dente (add some of the reserved cooking water, if desired). Add remaining 2 tablespoons butter; stir until melted. Season with salt and pepper.
4
Sprinkle individual servings with 1 to 2 tablespoons cheese.
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Serve this as a meatless meal for 4 or as a side for 6 to 8 people.
Shredded Parmesan cheese can be substituted for the feta.
When buying red wine for this dish, choose one that’s on the drier side, but still has some fruitiness to it.
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Nutrition Facts are not available for this recipe
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