Recipe courtesy of Spike Mendelsohn
25 min
10 min
15 min
serves 6


  • 1 pound spaghetti
  • 5 cups red wine of Chianti
  • 2 T extra virgin olive oil
  • 2 garlic cloves, chopped
  • 2 anchovies, finely chopped
  • 1 tsp chili pepper flakes
  • 1/4 bunch of flat leaf parsley, chopped
  • 1/2 cup freshly grated Pecorino, grated


1. Cook pasta in bowling boiling water until al dente (slightly firm when you bite it), about 6-8 minutes and drain.

2. In a skillet, heat the olive oil over medium high heat and saute garlic, anchovies, and chili flakes.

3. Over medium high heat, pour the wine into a medium saucepan and add the cooked spaghetti. Cook for 6 to 7 minutes over, and drain.

4. Toss in the garlic, anchovies and chili flakes, and transfer to plates.

5. Garnish with parsley and Pecorino cheese and serve.


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