spaghetti dell Ubriacone

some of the best food i had in europe was in florence and by far one of my favorite dishes was this “drunken spaghetti” that i had at a little trattoria, and i was happily surprised to find out that it’s so simple to make, as well.

heat up 3 tbsp each of olive oil and butter in a skillet over medium, then add 1 tsp minced garlic and saute, then add 1/4 cup chopped parsley & 1 cup of your favorite red full-bodied wine and let simmer until it reduces by half.  season with salt and pepper.

stir in 12 oz of spaghetti cooked al dente gently until the liquid is absorbed & serve immediately (i throw at least a little parmesan on all cooked pasta).

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