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.
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