We have all read the recipes for and possibly experimented with pasta or risotto cooked in red wine. It's traditional, it's delicious. Another favorite of mine is pasta with a garlic and wine sauce, often served with clams or other seafood.
I decided to try cooking the linguine IN the wine to see if I could give it a flavor boost, and it was very successful. You have to stir a LOT because you are cooking the pasta in much less water than normal and you don't want sticking but the results are worth it. Spaghetti can be substituted with great results.
1 bottle of decent white wine (a drinkable chardonnay is my favorite for this, but any full flavored white will do.) 1/2 cup reserved for final sauce.
2 cups water
1/2 pound of pasta
Salt, and bring this mixture to a boil, make sure to set aside the 1/2 cup of white for the final saucing.
8 cloves of garlic chopped
2 tablespoons of olive oil
Small can of mini clams or chopped clams
1/2 cup white wine
2 tablespoons of butter
A good shake of red pepper flakes
1/2 cup of grated Parmesan cheese
1/2 cup chopped parsley
Toss the pasta into the water and keep and eye on it stirring frequently to prevent sticking. Saute the garlic in the olive oil and when it just begins to brown throw in the clams and wine. when the pasta is al dente toss in the clam and wine mixture shake on some red pepper flakes, finish with butter and toss with parsley and pepper just prior to removing from pan and putting into warmed bowls.
This is enough for four gorgeous appetizers or two main plates.
In the springtime it is lovely as an appetizer followed by a nice bit of fish with some fresh asparagus. Along with a good Rose, you can ask for little more.