Drunken Spaghetti with Pine Nuts and Parsley
Description
This vegetarian dinner-party dish elevates the classic technique of cooking spaghetti in red wine, known for its Italian roots. The pasta is boiled in a mixture of water and Chianti, then sautéed with garlic, pine nuts, lemon zest, and red pepper flakes in a fruit-forward Syrah. The dish is finished with fresh parsley, creating a simple yet elegant meal.
Instructions
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