Spaghetti in Red Wine

By Shaylie

This unusual dish has its roots in Tuscany. The spaghetti is cooked in red wine, which gives the pasta a beautiful color and a subtle, earthy flavor. Use any imported Chianti or Chianti Classico

Ingredients

• 1 750-m1 bottle Chianti or Chianti Classico
• 1 tablespoon kosher salt
• 1/2 pound (12 ounces) thin spaghetti
• or spaghettini, broken in half
• 2 tablespoons clarified butter
• 4 cloves garlic, minced
• 1/4 inch slices (6-8 ounces) prosciutto or other ham,
• visible fat removed, chopped
• 1/4 teaspoon dried red pepper flakes
• 4 cups fresh baby spinach
• Freshly ground black pepper, to taste
• 2 tablespoons finely chopped flat-leaf parsley
• 1 tablespoon chopped basil
• 1 cup heavy cream
• 1/4 cup grated Parmigiana Reggiano cheese

Details

Servings 4

Preparation

Step 1

Add Chianti, salt and enough water to fill a large pot and bring to a boil. Add spaghetti and stir. Cook until al dente, about 8 minutes, stirring frequently.
Meanwhile, in a large frying pan heat the clarified butter over medium heat. Add garlic and cook for 1 minute. (If it starts to brown, lower heat.) Add prosciutto or other ham and cook for another minute or 2, until meat begins to sizzle. Add red pepper flakes and cook a minute more. Toss in baby spinach and cook until totally wilted, about 2 minutes. Season with black pepper. When spaghetti is done, drain pasta but do not rinse. Add spaghetti directly to frying pan along with heavy cream, enough to make a sauce. Add chopped parsley and basil. Add cheese and toss pasta in pan to distribute ingredients and simmer a minute or 2. Sprinkle with more Parmigiano-Reggiano cheese and serve immediately.