RED WINE SPAGHETTI (or linguine)(discovered this in the 2020 pandemic)

I decided to do something with one of the 30 or so 'mystery' bottles of red wine that Meg and Tommy made while they were still in their apartment in Killeen (8 or 9 years ago). It doesn't look very appetizing, but man, oh, man it packs a tasty punch. A bottle of red wine gets cooked down to a glossy, butter sauce that stains the pasta and adds phenomenal flavor!! 

Combine 5-6 cloves Garlic (minced) and 3 Tbsp oil to a warm Dutch oven or other heavy pot over medium; add red pepper flakes and 2 Tbsp butter; cook, stirring occasionally, until garlic is fragrant, about 3 min. Add a whole bottle of dry red (Sangiovese-based wine) increase heat to medium-high and bring to a boil. Cook, uncovered, until reduced by 2/3 (20-25 minutes) season with salt. Meanwhile cook 1 1b. of spaghetti or linguine to almost al dente and add to sauce when done. Stir well. YUM!!