Bring a large pot of water to a boil. Place oil, garlic and red pepper in a large, deep skillet. When water boils, salt it and add pasta; turn heat under skillet to high. Cook pasta as usual, stirring. As soon as garlic begins to brown, sprinkle it with some salt and pepper and add 3/4 of the bottle of wine (a little more than 2 cups); bring to a boil and maintain it there. When pasta begins to bend - after less than 5 minutes of cooking - drain it and add it to the wine mixture. Cook, stirring occasionally, adding wine a little at a time if the mixture threatens to dry out completely. Taste pasta frequently. When it is done - tender but with a little bite - stir in the butter and turn off the heat. When butter has glazed the pasta, serve immediately. Yield: 3 servings.

Recipe

New York Times News Service

Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy. Net