Red Wine Spaghetti

Ingredients

• 12 garlic cloves, finely chopped
• 3 Tbsp. extra-virgin olive oil, plus more for drizzling
• 1 tsp. crushed red pepper flakes
• 16 Tbsp. unsalted butter, cut into 1" pieces, divided
• 2 750-ml bottles red wine
• Kosher salt
• 2 lb. spaghetti
• Finely grated Parmesan, for serving

Directions

1. Stir the garlic together with 3 Tbsp. oil in a small bowl. Warm a large Dutch oven or another heavy pot over medium heat, then add the garlic and oil. Stir in the red pepper flakes and 2 Tbsp. butter, and cook, stirring now and then, until the garlic smells deeply aromatic but has not taken on color, about 3 minutes. Pour in the wine, raise the heat to medium-high, and bring it up to a boil. Leave the pot uncovered and cook until the liquid has reduced by two-thirds, 20-25 minutes. Season with salt, then cover the pot and hold it warm.
2. While the sauce reduces, boil the pasta in salted water, stirring occasionally, until it is very al dente, about 3 minutes shy of the package’s suggested cooking time.
3. Drain the pasta and transfer it to the sauce with the remaining 14 Tbsp. butter. Put the pot over medium heat and let the sauce come to a simmer. Cook, tossing frequently, until the spaghetti is thoroughly coated and the sauce has tightened, about 3 minutes. Taste, then add more salt if it needs it.
4. Spoon the pasta into bowls, finish with a drizzle of oil, and add plenty of Parmesan.